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Beef Tenderloin, Southwestern

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.0829
Energy (kCal)595.8462
Carbohydrates (g)8.5336
Total fats (g)41.6895
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine brown sugar, salt, and spices for the steaks in a bowl; coat filets on both sides with the spice rub. | 2. Heat 1 tablespoon oil in a saute pan over medium-high heat, add the steaks, and saute 2-3 minutes per side for medium-rare or to desired doneness. | 3. Remove from pan; keep warm. | 4. Top each steak with 1 teaspoon compound butter (1 stick unsalted butter, softened; 1 TBL fresh minced parsley; 1 teaspoons lemon zest, minced; 2 TBL fresh lemon juice; 1/4 teaspoons kosher salt--combine all ingredients until incorporated, roll and chill until firm.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown sugar 2 teaspoons 22.8 5.8854 0.0072 0.0
    kosher salt 1 teaspoon - - - -
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    chili powder 1/2 teaspoon 3.807 0.6709999999999999 0.1817 0.1928
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    beef tenderloin 8 ounces 559.8667 0.0 44.4493 41.1627

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



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