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Roast Beef Tenderloin With Caesar Crust

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)378.457
Energy (kCal)5266.5555
Carbohydrates (g)29.4222
Total fats (g)394.1354
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight. | 2. Uncover tenderloin; let stand at room temperature for at least 2 hours. | 3. Preheat oven to 400°F Set a rack inside a rimmed baking sheet. Transfer tenderloin to rack. Pulse 4 teaspoons black pepper and remaining ingredients in a small food processor until well blended. Generously and evenly spread and pack Parmesan mixture around tenderloin. | 4. Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 110°F-115°F for rare and 120°F-125°F for medium-rare, 30-40 minutes. | 5. Transfer to a carving board. Let rest for 20 minutes. Cut into 1/2"-thick slices, taking care not to lose too much of the delicate crust. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin 4 trimmed 4478.9435 0.0 355.5955 329.3021
    kosher salt - - - -
    black pepper 4 teaspoons ground 23.092 5.8834 0.9559 0.2999
    black pepper ground 23.092 5.8834 0.9559 0.2999
    fine breadcrumb 2/3 cup - - - -
    parmesan cheese 2/3 cup grated 197.3333 21.3333 21.3333 2.6667
    mayonnaise 2/3 cup 558.3467 0.0 0.5723 61.8667
    oil 4 anchovies drained chopped - - - -
    dijon mustard 4 teaspoons - - - -
    lemon zest 4 teaspoons grated - - - -
    worcestershire sauce 2 teaspoons 8.84 2.2055 0.0 0.0
    garlic clove 2 chopped - - - -

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



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