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Herbed Grilled Beef Tenderloin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.4452
Energy (kCal)1874.8679
Carbohydrates (g)9.5289
Total fats (g)163.9746
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim all excess fat and silver skin from beef. Fold narrow tip end under to form an even thickness of tenderloin. Tie butcher string every 2" to keep shape. | 2. Mix together remaining ingredients and rub evenly over entire tenderloin. Refrigerate overnight. | 3. Sear beef over high heat on grill, using direct heat, until all sides are browned and carmelized. | 4. Reduce grill heat to medium, and place beef over indirect heat. Close grill and cook for 45 minutes. Do not open grill or cooking time will greatly increase. Check beef with instant read meat thermometer: 120 degrees for rare, 130 degrees for medium rare (ideal), 140 degrees for medium. | 5. Remove beef from grill, cover tightly with aluminum foil and allow to rest for 15 minutes before slicing thinly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin 1 1119.7359 0.0 88.8989 82.3255
    olive oil 6 tablespoons 716.04 0.0 0.0 81.0
    garlic clove 6 minced - - - -
    rosemary 2 tablespoons minced 4.454 0.7038 0.1125 0.1992
    thyme leave 1 tablespoon minced - - - -
    black pepper 2 tablespoons ground 34.638000000000005 8.8251 1.4338 0.4499
    kosher salt 1 tablespoon - - - -

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



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