RecipeDB

Cooking in progress....

Beef Tenderloin With Pepper Jelly Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)412.2558
Energy (kCal)3211.9378
Carbohydrates (g)62.5538
Total fats (g)130.8763
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450 degrees F. | 2. Trim fat from tenderloin or have butcher do it. Tie string around tenderloin at 4 equal intervals. | 3. Mix dry ingredients and rub mixture all over tenderloin. | 4. Place tenderloin on rack in roasting pan in middle of oven. | 5. Roast for 30 minutes or to 120 degrees on meat thermometer. Transfer to platter and cover with foil, let rest for 10 minutes. | 6. Pour off fat from roasting pan. Add beef stock, balsamic vinegar and jelly to pan. Cook for 5 minutes or until thickened, stirring occasionally. | 7. Slice tenderloin in 1 inch slices and spoon sauce over top of each serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin 4 cut 2776.032 0.0 401.3453 118.2989
    salt 1 1/2 1/2 - - - -
    chili powder 3/4 teaspoon 5.7105 1.0064 0.2726 0.2892
    black pepper 1/2 teaspoon coarse ground 2.8865 0.7354 0.1195 0.0375
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    oregano leaf 1/4 teaspoon dried - - - -
    beef stock 1 1/2 1/2 257.04 28.0098 9.4878 12.1338
    balsamic vinegar 3/4 cup 168.3 32.5699 0.9371 0.0
    jalapeno jelly 1/3 cup - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition