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Beef Tenderloin With Cherry Port Sauce and Gorgonzola

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.4454
Energy (kCal)625.3163
Carbohydrates (g)43.786
Total fats (g)36.288
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season the steaks with the black pepper and thyme. | 2. Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the steaks and onion and cook the steaks about 10 minutes for rare or to desired doneness. Remove the steaks and onion from the skillet and keep warm. | 3. Add the stock, wine and cherries to the skillet. Reduce the heat to medium. Cook for 10 minutes or until the sauce is reduced to about 1 1/2 cups. Stir in the butter. Serve the sauce with the steaks. Sprinkle with the cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin steak 4 279.9333 0.0 22.2247 20.5813
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    thyme leave 1 tablespoon chopped - - - -
    vegetable oil cooking spray - - - -
    onion 1 cut 44.0 10.274000000000001 1.21 0.11
    beef stock 1 cup 171.36 18.6732 6.3252 8.0892
    tawny port 3/4 cup - - - -
    cherry 1/2 cup dried 38.75 9.4395 0.775 0.2325
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    gorgonzola 1/4 cup crumbled - - - -

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



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