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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fold the thin end of the tenderloin roast under to make the meat an even thickness. Tie the roast at 1-inch intervals and transfer to a large rimmed baking sheet. | 2. In a small bowl, combine the olive oil with the garlic, pepper, thyme, marjoram, rosemary and salt. Rub the herb oil all over the roast and refrigerate for 2 to 4 hours. | 3. Bring to room temperature before grilling. | 4. Light a grill. Grill the roast directly over moderately high heat, turning often, until nicely charred, about 30 minutes for medium-rare. | 5. Transfer to a carving board and let rest for 10 minutes. | 6. Slice the roast 1/2 inch thick and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	4 1/2		trimmed	5038.8114	0.0	400.0449	370.4648
extra virgin olive oil	1/3	cup		-	-	-	-
garlic clove	6		sliced	-	-	-	-
black pepper	2	tablespoons	cracked	34.638000000000005	8.8251	1.4338	0.4499
thyme	1	tablespoon	dried	2.424	0.5868	0.1334	0.0403
marjoram	2	teaspoons	dried	3.252	0.7267	0.1519	0.0845
rosemary	2	teaspoons	dried	1.834	0.2898	0.0463	0.08199999999999999
salt	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.