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Beef Tenderloin in Wine Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)115.665
Energy (kCal)1923.2159
Carbohydrates (g)53.6879
Total fats (g)141.3895
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sprinkle beef tenderloin with salt and pepper. | 2. Place tenderloin in a foil-lined roasting pan. | 3. Bake at 450 degrees for 15 minutes. | 4. In a saucepan, over medium heat, melt butter. | 5. Add onion, garlic, and mushroom; saute 7 minutes. | 6. Add wine, worcestershire sauce, Italian seasoning, and hot sauce. | 7. In a small bowl or liquid measuring cup, whisk together beef broth and flour; stir into wine mixture. | 8. Reduce heat, and simmer, stirring occasionally, for 10 minutes or until onion is tender. | 9. Remove beef from oven, and top with sauce. | 10. Bake beef 18 more minutes or to desired degree of doneness, basting once. | 11. Transfer beef to a serving platter, reserving sauce in pan. | 12. Let beef stand 10 minutes before slicing. | 13. Serve with sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin 1 1119.7359 0.0 88.8989 82.3255
    salt pepper - - - -
    butter 1/2 cup 684.0 31.428 21.372 57.6
    onion 1 sliced 64.0 14.944 1.76 0.16
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    mushroom 1 package sliced - - - -
    red wine 1/2 cup - - - -
    worcestershire sauce 1 1/2 1/2 19.89 4.9623 0.0 0.0
    italian seasoning 1 teaspoon - - - -
    sauce 1 teaspoon 9.85 0.27399999999999997 0.5165 0.746
    beef broth 1 cup 16.8 0.096 2.736 0.528
    purpose flour 1 teaspoon - - - -

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



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