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Peppered Beef Tenderloin With Mustard Horseradish Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)123.4475
Energy (kCal)2607.6879
Carbohydrates (g)55.799
Total fats (g)215.8287
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sauce: whisk all ingredients together. Cover and refrigerate until you serve. Can be prepared 2 days in advance. | 2. Beef: | 3. Coarsely grind all peppercorns and transfer to bowl. Mix in salt. | 4. Whisk butter, parsley and mustard together and spread over tenderloin. | 5. Roll in pepper mixture and cover completely with pepper. | 6. Heat oven to 450. | 7. Place tenderloin on rack in shallow baking pan. | 8. Roast until meat thermometer inserted in center registers 130 degrees for rare/about 35 minutes; (or 40-50 minutes for medium, 50-60 for well). | 9. Transfer to platter and let stand 10 minutes. then slice and garnish with parsley and sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    horseradish 2 teaspoons prepared 4.8 1.129 0.11800000000000001 0.069
    dijon mustard 3 tablespoons - - - -
    peppercorn 6 teaspoons 151.15200000000002 0.938 0.3216 16.4552
    salt 2 teaspoons coarse - - - -
    dijon mustard 3 tablespoons - - - -
    butter 5/8 cup 855.0 39.285 26.715 72.0
    parsley 1 cup chopped 21.6 3.798 1.7819999999999998 0.474
    beef tenderloin 1 trimmed 1119.7359 0.0 88.8989 82.3255

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



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