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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 425°F | 2. Stir together mustards, brown sugar, pepper, salt and lemon zest. | 3. Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides. | 4. Transfer to an oiled shallow baking pan and coat with mustard mixture. | 5. Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes. | 6. Transfer to a cutting board and let stand until cool, at least 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain mustard	1/4	cup	coarse	-	-	-	-
mustard	3/4	teaspoon		0.2362	0.0409	0.025	0.0037
dark brown sugar	2 1/4	teaspoons		-	-	-	-
black pepper	3/4	teaspoon	coarse ground	4.3298	1.1031	0.1792	0.0562
kosher salt				-	-	-	-
lemon zest	1/2	teaspoon	grated	-	-	-	-
beef tenderloin roast	1		trimmed tied	675.4682	0.0	98.2376	31.4161
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6

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