RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.239
Energy (kCal)	5.773
Carbohydrates (g)	1.4708
Total fats (g)	0.075
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0035
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0041
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0075
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0071
Proline (g)	0.0325
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0055
Adjusted Protein (g)	0.0000
Cystine (g)	0.0032
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1127
Copper, Cu (mg)	0.0306
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0274
Total lipid (fat) (g)	0.0750
Vitamin K (phylloquinone) (g)	3.7651
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0035
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.1160
Folate, total (g)	0.3910
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	12.5810
Energy (kcal)	5.7730
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0018
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0022
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0147
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0195
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	10.4420
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0126
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	3.9330
Fatty acids, total saturated 16:0 (g)	0.0123
Carbohydrate, by difference (g)	1.4708
Vitamin D (IU)	0.0000
Fructose (g)	0.0053
Fluoride, F (g)	0.7866
Aspartic acid (g)	0.0325
Tyrosine (g)	0.0111
Potassium, K (mg)	30.5670
Fatty acids, total saturated 12:0 (g)	0.0021
Vitamin A, RAE (g)	0.6210
Serine (g)	0.0094
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0103
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0007
Histidine (g)	0.0037
Isoleucine (g)	0.0084
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0263
Water (g)	0.2866
Fatty acids, total saturated 8:0 (g)	0.0023
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	7.1300
Sodium, Na (mg)	0.4600
Iron, Fe (mg)	0.2233
Energy (kJ)	24.1500
Ash (g)	0.1033
Caffeine (mg)	0.0000
Glycine (g)	0.0101
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0160
Fatty acids, total polyunsaturated (g)	0.0230
Vitamin E (alpha-tocopherol) (mg)	0.0239
Sucrose (g)	0.0005
Vitamin B-6 (mg)	0.0067
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0056
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.0322
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0025
Folate, food (g)	0.3910
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0170
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.2599
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0320
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	10.1890
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0142
Glutamic acid (g)	0.0325
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0233
Folate, DFE (g)	0.3910
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.5819
Tryptophan (g)	0.0013
Threonine (g)	0.0056
Fatty acids, total polyunsaturated 18:1 c (g)	0.0149
Manganese, Mn (mg)	0.2933
Protein (g)	0.2390
Cryptoxanthin, beta (g)	0.5750
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0149
Betaine (mg)	0.2047
Phosphorus, P (mg)	3.6340
Tocopherol, gamma (mg)	0.1509

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> South American >> Argentine
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 400 degrees. | 2. Rub the fillet well with olive oil and freshly ground pepper. | 3. Place on a ell-oiled rack in a shallow roasting pan. | 4. Roast at 400 degrees about 35 minutes or until it has achieved an internal temperature of 125 degrees. | 5. Brush with oil occasionally. | 6. When done, salt the roast and let it rest 10 minutes. | 7. Invite your guests to the kitchen "for the show.". | 8. Pour the warm Cognac over the roast and ignite with a long handled match. | 9. Add a little butter, sprinkle with chopped parsley and serve with the pan juices. | 10. Broiled tomatoes and watercress make nice accompaniments. | 11. Serve with a good Cabernet Sauvignon or Merlot. Don't skimp -- this recipe deserves a quality wine! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
filet beef	5 -6			0.0	0.0	0.0	0.0
extra virgin olive oil	4	tablespoons		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
salt				-	-	-	-
cognac	1/3	cup	warmed	-	-	-	-
butter				-	-	-	-
parsley			chopped	-	-	-	-

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

Cooking in progress....

Fillet of Beef Flambe