RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.3788
Energy (kCal)	772.706
Carbohydrates (g)	7.9814
Total fats (g)	81.594
Fatty acids, total saturated 20:0 (g)	0.1196
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6308
Fatty acids, total polyunsaturated 17:1 (g)	0.0017
Fatty acids, total trans-monoenoic (g)	0.1598
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0060
Fatty acids, total saturated 4:0 (g)	0.0074
Fatty acids, total trans (g)	0.1910
Riboflavin (mg)	0.1251
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.8184
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0026
Fatty acids, total polyunsaturated 24:1 c (g)	0.0002
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.1374
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4385
Proline (g)	0.2614
Fatty acids, total polyunsaturated 18:1 t (g)	0.1598
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0110
Adjusted Protein (g)	0.0000
Cystine (g)	0.0673
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.1154
Copper, Cu (mg)	0.3413
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9517
Total lipid (fat) (g)	81.5940
Vitamin K (phylloquinone) (g)	101.3282
Cholesterol (mg)	71.5800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0233
Menaquinone-4 (g)	1.4400
Phytosterols (mg)	4.2320
Folate, total (g)	16.9220
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0043
Vitamin A, IU (IU)	264.2920
Energy (kcal)	772.7060
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9031
Fatty acids, total saturated 14:1 (g)	0.0329
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1113
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0014
Sugars, total (g)	0.8478
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0439
Vitamin C, total ascorbic acid (mg)	0.2160
Lutein + zeaxanthin (g)	68.8240
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0002
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2212
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0379
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	28.1460
Fatty acids, total saturated 16:0 (g)	9.5213
Carbohydrate, by difference (g)	7.9814
Vitamin D (IU)	0.0000
Fructose (g)	0.0106
Fluoride, F (g)	1.5732
Aspartic acid (g)	0.3759
Tyrosine (g)	0.1706
Potassium, K (mg)	207.1740
Fatty acids, total saturated 12:0 (g)	0.1116
Vitamin A, RAE (g)	45.3720
Serine (g)	0.2102
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1998
Fatty acids, total trans-polyenoic 22:4 (g)	0.0002
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0432
Fatty acids, total saturated 22:0 (g)	0.1227
Fatty acids, total saturated 14:0 (g)	0.4374
Histidine (g)	0.1080
Isoleucine (g)	0.1708
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0194
Niacin (mg)	0.9811
Water (g)	118.7492
Fatty acids, total saturated 8:0 (g)	0.0395
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0019
Carotene, beta (g)	72.4600
Sodium, Na (mg)	1411.4600
Iron, Fe (mg)	0.8400
Energy (kJ)	3236.1300
Ash (g)	4.6459
Caffeine (mg)	0.0000
Glycine (g)	0.2215
Fatty acids, total trans-polyenoic (g)	0.0312
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0014
Fatty acids, total saturated 18:2 undifferentiated (g)	9.7044
Fatty acids, total polyunsaturated (g)	10.3642
Vitamin E (alpha-tocopherol) (mg)	3.9496
Sucrose (g)	0.0009
Vitamin B-6 (mg)	0.0490
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0493
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1629
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0116
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.9200
Starch (g)	0.0000
Pantothenic acid (mg)	0.3827
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0497
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2161
Folate, food (g)	16.9220
Fatty acids, total saturated 20:1 (g)	0.2346
Fatty acids, total monounsaturated (g)	55.2587
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1051
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0607
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	20.7878
Fatty acids, total polyunsaturated 16:1 c (g)	0.0706
Fatty acids, total saturated (g)	12.8497
Vitamin B-12 (g)	0.2592
Calcium, Ca (mg)	107.6180
Fatty acids, total saturated 10:0 (g)	0.0924
Galactose (g)	0.0069
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1957
Glutamic acid (g)	0.8223
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0002
Carotene, alpha (g)	0.5520
Vitamin E, added (mg)	0.0000
Retinol (g)	37.7400
Leucine (g)	0.3285
Folate, DFE (g)	16.9220
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0312
Fiber, total dietary (g)	2.5588
Tryptophan (g)	0.0713
Threonine (g)	0.1561
Fatty acids, total polyunsaturated 18:1 c (g)	0.8609
Manganese, Mn (mg)	0.8210
Protein (g)	4.3788
Cryptoxanthin, beta (g)	6.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	54.0836
Betaine (mg)	0.5534
Phosphorus, P (mg)	164.4080
Tocopherol, gamma (mg)	0.3738

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> South American >> Argentine
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. TO COOK THE BEEF: | 2. Preheat oven to 500ºF. | 3. Place the beef on baking sheet and pat the outside dry with a paper towel. | 4. Mix the unsalted butter and mustards together in a small bowl and spread the mixture over the beef with your hands. | 5. Sprinkle evenly with the salt and pepper. | 6. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. | 7. Remove the beef from oven, cover lightly with aluminum foil, and allow it to rest at room tempearture for 20 minutes. Remove the strings and slice fillet thickly(personal preference, I like mine thin). | 8. SAUCE: | 9. Whisk together all ingredients in a small bowl. Serve at room temperature. | 10. TO MAKE THE SANDWICH: | 11. Cut the bread into 1/4" thick slices. | 12. Spread 4 of the slices thickly with the Mustard Horseradish Sauce. | 13. Top with slices of beef and arugula and sprinkle with salt and pepper. | 14. Spread 4 more slices of bread very lightly with butter and place butter side down, on top of the beef. | 15. Enjoy, they are divine! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
filet beef	2 -3		trimmed tied	0.0	0.0	0.0	0.0
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
dijon mustard	1	teaspoon		-	-	-	-
kosher salt	2	teaspoons		-	-	-	-
black pepper	2	teaspoons	coarse ground	11.546	2.9417	0.4779	0.15
mayonnaise	3/4	cup		628.14	0.0	0.6438	69.6
dijon mustard	1 1/2	1/2		-	-	-	-
grain mustard	1	tablespoon		-	-	-	-
white horseradish	1/2	teaspoon	prepared	-	-	-	-
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
kosher salt				-	-	-	-
health bread multi grain	1	loaf	unsliced unsliced	-	-	-	-
arugula				-	-	-	-
kosher salt				-	-	-	-
black pepper			ground	11.546	2.9417	0.4779	0.15
butter			unsalted	85.5	3.9285	2.6715	7.2

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

Cooking in progress....

Beef and Horseradish Sauce Sandwich