RecipeDB

Cooking in progress....

Spicy Beef Tenderloin II

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.2987
Energy (kCal)1101.376
Carbohydrates (g)14.3749
Total fats (g)109.9149
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the first 8 ingredients; mix well. | 2. Place tenderloin in a large shallow dish; pour wine mixture over top, and cover tightly. Refrigerate 8 hours, turning occasionally. | 3. Uncover tenderloin; drain off and reserve marinade. | 4. Place tenderloin on a rack in a pan; insert meat thermometer, making sure it does not touch fat. | 5. Bake at 425 degrees for 45 to 50 minutes. 140 degrees is rare, 150 for medium rare, 160 for medium. Baste occasionally with marinade. (Please do not cook this roast more than medium rare -- you will ruin the taste and tenderness!). | 6. Serve leftover marinade on the side, after placing it in a saucepan and boiling gently for 3 to 5 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    port wine 1 cup - - - -
    soy sauce 1 cup 135.15 12.5715 20.756999999999998 1.4535
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    thyme 1 teaspoon dried 0.8079999999999999 0.1956 0.0445 0.0134
    sauce 1/2 teaspoon 4.925 0.13699999999999998 0.2582 0.373
    garlic clove 4 crushed - - - -
    bay leaf 1 - - - -
    beef tenderloin 5 -6 0.0 0.0 0.0 0.0

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



    Similar Recipes by Processes Similar Recipes by Category Composition