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Beef Tenderloin With Garlic-Horseradish Crust

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.1115
Energy (kCal)1164.3019
Carbohydrates (g)10.4463
Total fats (g)82.916
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Remove white papery skin from garlic head (do not peel or separate cloves). | 3. Coat with cooking spray and wrap in foil. | 4. Bake for 1 hour; cool 10 minutes. | 5. Separate cloves and squeeze to extract garlic pulp. | 6. Discard skins. | 7. Mash garlic pulp and mix with horseradish, salt, basil, thyme and pepper until blended. | 8. Preheat oven to 400 degrees. | 9. Trim fat from tenderloin; fold under 3 inches of small end. | 10. Rub garlic mixture over roast. | 11. Place tenderloin on a broiler pan coated with cooking spray. | 12. Insert meat thermometer into thickest portion of tenderloiin. | 13. Bake at 400 degrees for 40 minutes or until thermometer registers 145 degrees (rare) to 160 degrees (medium). | 14. Place tenderloin on a platter and cover and let rest for 10 minutes before slicing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic 1 4.47 0.9918 0.1908 0.015
    cooking spray - - - -
    horseradish 1/3 cup prepared 38.4 9.032 0.9440000000000001 0.552
    salt 1/4 teaspoon - - - -
    basil 1/4 teaspoon dried 0.0508 0.0059 0.006999999999999999 0.0014
    thyme 1/4 teaspoon dried 0.20199999999999999 0.0489 0.0111 0.0034
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    beef tenderloin 1 1119.7359 0.0 88.8989 82.3255

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



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