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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 450°. | 2. To prepare beef, sprinkle beef evenly with 1 teaspoon salt and peppercorns, pressing firmly to adhere. Place beef in a shallow roasting pan coated with cooking spray. Bake at 450° for 33 minutes or until a thermometer registers 135° or until desired degree of doneness. Let stand 10 minutes before slicing. | 3. To prepare reduction, combine port and next 5 ingredients (through thyme) in a medium saucepan; bring to a boil. Cook until reduced to 1 1/4 cups (about 15 minutes). Strain port mixture through a sieve over a bowl; discard solids. Combine flour and 3 tablespoons water. Return port mixture to pan; add flour mixture to pan, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened, stirring constantly with a whisk. Remove from heat; stir in butter and vinegar. | ---------------------------------------------------------------------------

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.