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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine garlic, thyme, oil, wine, bay leaf, Kitchen Bouquet and soy sauce. Pour over tenderloin and marinade overnight. Remove tenderloin from refrigerator about 30 minutes prior to roasting to allow meat to relax. | 2. Preheat oven to 425. Place tenderloin in open roasting pan and bake 25-30 minutes or until internal temperature reaches 125 (medium rare). Baste with marinade 2-3 times during roasting. | 3. Let roast rest loosely covered and while it rests, pour marinate into small saucepan and boil. | 4. In separate pan, melt butter and saute onion and mushrooms until onions are translucent and mushrooms give off their juices. Add flour to mixture and stir. Pour boiling marinade into pan with mushrooms and onions and stir to thicken. As mixture comes to a boil, reduce heat. | 5. Slice meat and add mushroom ragout to the side or on top of beef. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
thyme	2	teaspoons	dried	1.6159999999999999	0.3912	0.08900000000000001	0.0269
vegetable oil	1/3	cup		626.3867	0.0	0.0	72.6667
red wine	1/2	cup		-	-	-	-
bay leaf	1			-	-	-	-
kitchen bouquet	2	teaspoons		-	-	-	-
soy sauce	1/3	cup		45.05	4.1905	6.919	0.4845
mushroom	2	cups	sliced	-	-	-	-
onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
butter	2	teaspoons		57.0	2.6189999999999998	1.781	4.8
wondra flour	1	tablespoon		-	-	-	-
beef tenderloin	2 2/3		trimmed	2985.9623	0.0	237.0636	219.5347

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