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Mixed Peppercorn Beef Tenderloin W-Shallot Port Reduction

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)94.4871
Energy (kCal)1390.8959
Carbohydrates (g)12.8955
Protein (g)97.0184
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin 1 trimmed 1119.7359 0.0 88.8989 82.3255
    salt 1 teaspoon - - - -
    peppercorn 1 1/2 1/2 cracked mixed 37.788000000000004 0.2345 0.0804 4.1138
    cooking spray - - - -
    red wine 2 cups sweet 90.82 1.2906 0.1912 0.0
    beef broth 1 1/2 1/2 reduced sodium 25.2 0.14400000000000002 4.104 0.792
    shallot 1/4 cup chopped 28.8 6.72 1.0 0.04
    salt 1/8 teaspoon - - - -
    parsley 2 sprigs 0.72 0.1266 0.0594 0.0158
    thyme 1 sprig - - - -
    purpose flour 1 1/2 1/2 - - - -
    water 3 tablespoons 0.0 0.0 0.0 0.0
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    balsamic vinegar 1/2 teaspoon 2.332 0.4513 0.013000000000000001 0.0

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



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