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Oven-Roasted Fillet of Beef

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.0318
Energy (kCal)189.8325
Carbohydrates (g)4.4976
Total fats (g)16.2459
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove the fillet from the refrigerator 30 minutes before roasting to bring it to room temperature. Preheat oven to 500 degrees and position a rack in the center. | 2. Spread the mustard evenly on all sides of the fillet. Sprinkle with the salt, pepper, and thyme. Heat the oil in a 12-inch ovenproof skillet over high heat; the oil should shimmer but not smoke. Brown the fillet on all sides, 2 to 3 minutes per side. | 3. Place the fillet in oven and reduce temperature to 425 degrees. Roast about 25 minutes for rare or until a meat thermometer reads 130 degrees when inserted into the cdenter. (Check the temperature once after about 20 minutes to gauge how far along the fillet is.). | 4. Remove the fillet from the oven and allow it to rest 10 minutes before slicing. | 5. Will make enough for 36 hors d'oeuvres, 8 to 10 buffet servings, or 6 for a sit-down dinner. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    filet beef 1 55.2815 0.085 8.3149 2.421
    dijon mustard 1/4 cup - - - -
    kosher salt 1 teaspoon - - - -
    black pepper 1 tablespoon ground 17.319000000000003 4.4126 0.7169 0.2249
    thyme leave 1 tablespoon - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6

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



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