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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Let tenderloin stand at room temperature 1-1/2 to 2 hours if convenient. Meanwhile, stir-fry onion, carrot, and celery in butter over low heat about 10 minutes until tender but not brown; mix in lemon rind. Preheat oven to 450 degrees F. Spread vegetable mixture over tenderloin, lay bacon slices on top, and insert meat thermometer in center. Roast, uncovered, on a rack in a shallow roasting pan 5 to 6 minutes per pound for rare (120 to 125 degrees F.) and 7 to 8 minutes for medium rare (130 to 140 degrees F.). Remove bacon and vegetables and discard. | 2. Transfer tenderloin to a steak board or hot platter and keep warm. Skim fat from drippings, smooth in sour cream, and warm gently, but do not boil, 1 to 2 minutes. Garnish beef with stuffed mushrooms and watercress. Top with some of the sauce, and sprinkle with paprika. Pass remaining sauce. | ---------------------------------------------------------------------------

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
yellow onion	1		peeled minced	-	-	-	-
carrot	1		peeled minced	52.48	12.2624	1.1904	0.3072
celery	1	stalk	minced	10.24	1.9008	0.4416	0.1088
butter	2	tablespoons		171.0	7.857	5.343	14.4
lemon	1	tablespoon	grated rind	3.8425	1.2349	0.1458	0.0397
bacon	4 -5	slices		0.0	0.0	0.0	0.0
cream	1 1/4	1/4	sour	569.25	13.3112	7.015	55.6312
paprika				-	-	-	-

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