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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle beef on all sides with black pepper. | 2. Wrap beef cubes with enough prosciutto to cover entirely. Be sure that prosciutto doesn't overlap more than once. | 3. Place wrapped cubes seam side down on a plate. | 4. In a large skillet over medium heat, add oil and butter. | 5. When butter has melted add beef cubes, seam-side down to seal, then saute until crisp on all sides, about 8 to 10 minutes for medium rare. | 6. Remove beef and let rest 5 minutes before serving. | 7. Add shallots to pan and saute 1 minute to soften. | 8. Add chicken stock and scrape up brown bits stuck to the bottom of the pan with a wooden spoon. | 9. Whisk in mustard and heavy cream and cook 1 minute more to thicken sauce. | 10. Remove from heat. | 11. Season, to taste, with salt and pepper and garnish with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1	lb	cut cut	403.4676	0.0	89.7602	2.2667
black pepper			ground	-	-	-	-
prosciutto	1/4			403.4676	0.0	89.7602	2.2667
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shallot	1		diced	-	-	-	-
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
grain mustard	1	tablespoon	coarse	403.4676	0.0	89.7602	2.2667
heavy cream	2	tablespoons		102.0	0.8220000000000001	0.852	10.824000000000002
parsley leaf	2	tablespoons	chopped	403.4676	0.0	89.7602	2.2667

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