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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450F. | 2. Rub meat with garlic & sprinkle with 1/8 t sea salt & pepper. | 3. Heat olive oil in heavy skillet. Sear meat over high heat 3 minutes until browned on all sides. | 4. Place in oven and roast 10-20 minutes to desired doneness, turning once. | 5. Combine wine with the herbs/veggies and bring to boil. | 6. Simmer over medium heat until reduced by half. Run liquid through mesh strainer to remove any large pieces. | 7. In small saucepan, heat broth over high heat 5-7 minutes until reduced by half. | 8. Combine borth & wine mixture. | 9. When meat is cooked, remove from pan and cover with foil. | 10. Pour any juices from pan in with broth mixture. | 11. Mix in butter and more salt & pepper if desired. | 12. Slice tenderloin, sprinkle with fleur de sel (or coarse sea salt) and pour sauce over. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	1			1119.7359	0.0	88.8989	82.3255
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
sea salt	1/8	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	coarse ground	0.7216	0.1839	0.0299	0.0094
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
cabernet sauvignon wine	1/2	cup		-	-	-	-
shallot	1/4	cup	chopped	28.8	6.72	1.0	0.04
bay leaf	1			-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
beef broth	1/3	cup		5.6	0.032	0.912	0.17600000000000002
butter	1	teaspoon	unsalted	28.5	1.3095	0.8905	2.4
fleur de sel	1/4	teaspoon		-	-	-	-

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