RecipeDB

Cooking in progress....

Beef Tenderloin With Creamy Alouette® Mushroom Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.1054
Energy (kCal)362.4742
Carbohydrates (g)8.0099
Total fats (g)26.3898
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat broiler. | 2. Coat all sides of tenderloin with 1 teaspoons of the olive oil. Place on broiler pan. Season to taste with salt and pepper. Broil 4 inches from heat for 6 minutes or until well-browned. Turn. Broil 6 to 8 minutes or until desired doneness. | 3. Meanwhile, heat remaining olive oil and the butter in small skillet over medium heat. | 4. Add shallot; cook 1 minute. | 5. Add mushrooms. Cook 2 to 3 minutes or until tender, stirring frequently. | 6. Stir in Alouette®, adding milk to desired consistency. Heat just until warm. | 7. Spoon sauce over tenderloins. Sprinkle with parsley. | ---------------------------------------------------------------------------
    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
    extra virgin olive oil 3 teaspoons divided - - - -
    butter 1 teaspoon 28.5 1.3095 0.8905 2.4
    shallot 1/2 slivered - - - -
    baby portabella mushroom 2 cups sliced - - - -
    cheese 1/4 cup 119.1375 0.7897 7.2225 9.6998
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    parsley 1 teaspoon minced 0.45 0.0791 0.0371 0.0099

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



    Similar Recipes by Processes Similar Recipes by Category Composition