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Peppered Beef Tenderloin With Whipped Mustard Butter

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.4899
Energy (kCal)485.2872
Carbohydrates (g)0.114
Total fats (g)55.0981
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the butter: Stir together ingredients until smoothly blended and has a whipped consistency. Set aside. | 2. Heat oven to 425 degrees. | 3. In a small bowl combine the peppercorns, crushed red pepper, and salt. Brush the steak with the oil and then evenly sprinkle the steak with the peppercorn mixture onto both sides of the steak. Press the mixture into both sides. | 4. Heat a large oven proof skillet over medium high heat. When hot, add the steaks and cook for 4 minutes. Turn the steaks and then place the pan in the oven. Bake 7 minutes for medium rare or adjust for your desired doneness. Serve steaks with a spoonfull of mustard butter on top. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/4 cup unsalted softened 406.8975 0.034 0.4824 46.0299
    dijon mustard 1 tablespoon - - - -
    honey 1 teaspoon - - - -
    lemon peel 1/4 teaspoon grated 0.235 0.08 0.0075 0.0015
    salt 1/4 teaspoon coarse - - - -
    beef tenderloin steak 4 inches - - - -
    salt 1 teaspoon coarse - - - -
    black peppercorn 1 tablespoon cracked - - - -
    white peppercorn 1 tablespoon cracked - - - -
    red pepper flake 1/8 teaspoon crushed - - - -
    vegetable oil 2 teaspoons 78.1547 0.0 0.0 9.0667

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



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