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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the filling, in a small bowl combine crabmeat,artichoke hearts,cheese, and green onion. | 2. Trim fat from beef.Butterfly the meat by making a lenghtwise cut down the center of meat,cutting to within 1/2 inch of the other side.Spread open. Place knife in the "v" of the first cut. Cut away from the first cut and parallel to the cut surface to within 1/2 inch of the other side of the meat. Repeat on opposite side of "v." Spread pepper evenly over meat; rub in with your fingers. | 3. For grilling, Preheat grill,reduce to medium.Place meat on grill for 8-10 minutes or until browned,turning frequently.Place meat over a drip pan. Adjust for indirect cooking. Cook 35-40 minutes for medium rare. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
crabmeat	4	ounces	cooked	95.2	0.0	20.7287	0.68
artichoke heart	0.5	can	drained chopped	-	-	-	-
goat cheese	0.25	container	soft	-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
italian seasoning	1/2	teaspoon		-	-	-	-
green onion	2	tablespoons	sliced	3.24	0.6888	0.1164	0.0564
beef tenderloin	2	lbs		2239.4717	0.0	177.7977	164.65099999999998
pepper	1	tablespoon	ground	17.319000000000003	4.4126	0.7169	0.2249

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