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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a heavy skillet over high heat. Coat the tenderloin with olive oil. Sear on all sides until crusty and brown. Cook until the meat is rare or registers 120 degrees in the center. Remove pan from heat; the temperature of the meat will rise slightly as it stands. Cool completely. Wrap tightly and chill 2 hours or overnight. | 2. After chilling, cut meat into thin slices and arrange in a shallow serving dish. | 3. In a small bowl, whisk the remaining olive oil, lemon juice, herbs, capers and garlic. Drizzle mixture over meat; season lightly with salt and pepper. Cover and marinate 30 minutes; refrigerate if marinating for longer. | 4. To serve, gently mix meat with dressing. Top each crostini with a piece of arugula and 1 or 2 slices of meat. Season with salt and pepper, if desired. | ---------------------------------------------------------------------------

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
extra virgin olive oil	1/3	cup		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
basil	1	tablespoon	minced	0.6095	0.0702	0.0835	0.017
oregano	1	tablespoon	minced	7.95	2.0676	0.27	0.1284
caper	1	tablespoon		1.9780000000000002	0.4205	0.203	0.07400000000000001
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
salt black pepper			ground	-	-	-	-
crostini	20			-	-	-	-
arugula	1	bunch		-	-	-	-

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