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Beef Tenderloin Steak W- Cherry-Port Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)91.2363
Energy (kCal)1283.0981
Carbohydrates (g)8.5932
Total fats (g)96.2511
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Set oven to broil. | 2. Combine cherries, 1/4 cup port, and juice in a small bowl. Let stand for 30 minutes for the cherries to absorb most of the liquid. | 3. Coat beef with cooking spray; sprinkle with salt and pepper. Broil 6 inches from heat for 15 minutes. Reduce heat to 375 and bake for 30 minutes or until meat thermometer reads 145 degrees. Let stand 10 minutes before slicing. | 4. Heat oil in pan over medium-high heat. Add shallot and garlic; saute 1 1/2 minutes. Stir in cherry mixture, 3/4 cup port, broth, and thyme. Bring to a boil; cook 10 minutes or until reduced to 1/2 cup. Pour over steaks. Serve immediately. | 5. Serving size is 1 steak with 2 tbsp sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry 1/4 cup dried 19.375 4.7197 0.3875 0.1162
    port wine 1 cup divided - - - -
    cherry juice 1/4 cup - - - -
    beef tenderloin 1 trimmed 1119.7359 0.0 88.8989 82.3255
    cooking spray butter-flavored - - - -
    salt 1/4 teaspoon - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    shallot 2 tablespoons minced 14.4 3.36 0.5 0.02
    garlic clove 1 minced - - - -
    beef broth 1/2 cup low sodium 8.4 0.048 1.368 0.264
    thyme 1/2 teaspoon dried 0.40399999999999997 0.0978 0.0222 0.0067

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



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