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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large nonstick skillet coated with nonstick cooking spray, brown steaks on both sides over medium-high heat. Remove and keep warm. | 2. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Combine flour and broth until smooth; whisk into the pan juices. Add steak sauce, Worcestershire sauce, ketchup and mustard. Bring to a boil. | 3. Return steaks to the skillet; add mushrooms. Cook for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Sprinkle with pepper, salt and chives if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin steak	2			139.9667	0.0	11.1123	10.2907
red wine	1/2	cup		-	-	-	-
purpose flour	1	teaspoon		100.8667	0.0	22.44	0.5667
beef broth	1/2	cup	reduced sodium	8.4	0.048	1.368	0.264
steak sauce	1	teaspoon		-	-	-	-
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
ketchup	1	teaspoon		100.8667	0.0	22.44	0.5667
mustard	1/2	teaspoon	ground	0.1575	0.0272	0.0167	0.0024
baby portabella mushroom	4	ounces	sliced	100.8667	0.0	22.44	0.5667
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
salt	1/8	teaspoon		-	-	-	-
chive	1	tablespoon	minced	0.9	0.1305	0.0981	0.0219

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