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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and finely chop shallot. | 2. Pat beef dry with paper towels. | 3. Cut crosswise into 8 equal sized medallions, season with salt and pepper on both sides. | 4. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, add the seasoned beef; cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Let rest for at least 5 minutes. | 5. While the beef rests, add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the diced shallot and remaining rosemary leaves; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the vinegar (be careful, as the liquid may splatter); cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Add the broth and cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Turn off the heat and stir in the butter until melted. Season with salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eye roast	1		round	51.0	0.0	5.4343	3.2527
chicken broth	1/3	cup		26.04	0.63	3.7128	0.8736
butter	2	tablespoons		171.0	7.857	5.343	14.4
shallot	1			115.2	26.88	4.0	0.16
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
rosemary	1	bunch		-	-	-	-

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