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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees;. | 2. Coat steaks with pepper on both sides. | 3. Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare. | 4. Transfer to a plate to rest while you make the sauce. | 5. In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper. | 6. Serve sauce alongside the steaks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin steak	16	ounces		1119.7333	0.0	88.8987	82.3253
black pepper	3	tablespoons	coarse ground	51.957	13.2377	2.1507	0.6748
shallot	2		minced	230.4	53.76	8.0	0.32
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
brandy	1/4	cup		-	-	-	-
dijon mustard	1	tablespoon		-	-	-	-
heavy cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432
salt	1	dash		-	-	-	-

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