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Baked Beef Tenderloin With Diane Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)137.0202
Energy (kCal)1773.4203
Carbohydrates (g)9.4551
Total fats (g)128.577
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 400. Place sheet of foil on 15 X 10 X 1-inch baking pan or cookie sheet. Place beef tenderloin on foil; tuck narrow end under. Turn edges of foil up around tenderloin to contain juices. Bake at 400 for 30-40 minutes for medium doneness. | 2. Meanwhile, in small bowl, combine broth and cornstarch; blend well. Set aside. | 3. Heat oil in small nonstick skillet until hot. Add onions; cook about 1 minute. Stir in parsley, pepper, mustard, and lemon juice. Add cornstarch mixture; cook and stir over medium heat for 4 - 6 minutes or until sauce is bubbly and slightly thickened. | 4. To serve, cut tenderloin into 1/2-inch slices. Serve sauce over slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin 1 1/2 1/2 1679.6038 0.0 133.3483 123.4883
    beef broth 1 cup 16.8 0.096 2.736 0.528
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    oil 1 teaspoon 37.376 0.0 0.0119 4.2445
    green onion 1/4 cup chopped 4.7925 1.0188 0.1722 0.0834
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    black pepper 1 teaspoon coarse ground 5.773 1.4708 0.239 0.075
    dijon mustard 2 teaspoons - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366

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



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