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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 450°. | 2. In a small bowl, mix together the salt, pepper, chili powder, garlic powder, and cayenne pepper; set aside. | 3. Cut away and discard all the excess sinews and white skin from the beef. | 4. Tuck the ends under so that the beef is of uniform diameter. | 5. Tie at 3-inch intervals with kitchen twine to hold the meat together. | 6. Massage the oil into meat; rub the salt mixture onto the beef. | 7. Fill a serving platter with hot water to heat; discard the water and dry when ready to use. | 8. Place tenderloin on a rack in a shallow roasting pan; transfer to the oven and roast for 25-35 minutes, until the internal temperature is 125° for rare, 135° for medium-rare, and 140° for medium. | 9. Make Roquefort-Mascarpone Sauce: melt butter in a small skillet; add in shallots; cook over low heat until the shallots are softened but not browned, about 3-4 minutes. | 10. Add in port and continue cooking until the liquid is reduced to half its original volume. | 11. Remove from heat and set aside to cool. | 12. Mix the mascarpone and roquefort together in a small bowl until well combined; add the shallots and port; mix well; add salt to taste. | 13. Remove beef from the oven when meat reaches the desired temperature, remove the twine, and transfer the meat to the serving platter. | 14. Pour the pan juices over the meat and then spread the Roquefort-Mascarpone Sauce over the beef. | 15. Cover meat with a tent made of foil; let stand for 15 minutes before serving. | 16. To serve, slice the meat about ½ inch thick; serve the slices of meat with some of the melted sauce drizzled on top; serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	2	tablespoons		-	-	-	-
black pepper	2	tablespoons	ground	34.638000000000005	8.8251	1.4338	0.4499
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
garlic powder	1/8	teaspoon		1.2826	0.2818	0.0641	0.0028
cayenne pepper				-	-	-	-
beef tenderloin	1			1119.7359	0.0	88.8989	82.3255
extra virgin olive oil	2	tablespoons		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shallot	2		minced	230.4	53.76	8.0	0.32
port wine	2	tablespoons		-	-	-	-
mascarpone	1/2	cup		-	-	-	-
roquefort cheese	3/4	cup	crumbled	889.35	8.7649	2.5174	93.8962
salt				-	-	-	-

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