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Peppercorn-Shallot Encrusted Beef Tenderloin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)283.9552
Energy (kCal)3918.2076
Carbohydrates (g)130.6752
Total fats (g)249.3936
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In food processor or blender, combine shallots, garlic, brown sugar, coriander, peppercorns, and salt. Process until peppercorns are coarsely chopped. Make sure mixture is well combined. Spread over top and sides of meat inside large plastic bag. Seal bag and allow to marinate in refrigerator 2-12 hours. | 2. Preheat oven to 425°. Remove meat from bag. Place in shallow roasting pan. Replace any rub that fell off. Insert meat thermometer into center. Roast uncovered for 30-45 minutes or until thermometer reaches 140°. Cover with foil and let rest for 15 minutes. Slice and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shallot 4 peeled halved 460.8 107.52 16.0 0.64
    garlic clove 8 peeled - - - -
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0
    coriander seed 2 tablespoons 29.8 5.499 1.237 1.777
    black peppercorn 4 teaspoons - - - -
    salt 2 teaspoons coarse - - - -
    beef tenderloin 3 3359.2076 0.0 266.6966 246.9766

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



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