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Beef Tenderloin Steaks With Cranberry-Port Sauce and Gorgonzola

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.2441
Energy (kCal)376.1085
Carbohydrates (g)19.1982
Total fats (g)29.5163
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt 2 tablespoons butter in a saucepan over medium-high heat. Add garlic and shallot, then 1 cup broth, Port and cranberries. Boil liquid until reduced to 1/2 cup, about 8 minutes. Set sauce aside. | 2. Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook to desired doneness, about 5 minutes per side for medium rare. Transfer steaks to a plate; cover loosely with foil and keep warm . Add rosemary to skillet, then add sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper and spoon sauce over steaks. Top each with cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    garlic clove 2 sliced - - - -
    shallot 1 sliced - - - -
    beef broth 1 1/4 1/4 21.0 0.12 3.42 0.66
    ruby port 1 cup - - - -
    cranberry 1/4 cup dried 12.65 3.2918 0.1265 0.0358
    beef tenderloin steak - - - -
    rosemary 1/2 teaspoon 0.4585 0.0724 0.0116 0.0205
    gorgonzola 1/2 cup crumbled - - - -

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



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