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Pan Seared Beef Tenderloin With Creamy Peppercorn Sauce (Sbd P2)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)135.868
Energy (kCal)1879.7
Carbohydrates (g)4.002
Total fats (g)144.362
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a spice grinder, coarsely grind the peppercorns. Rub steaks on both sides pressing to adhere. Season lightly with salt. Discard garlic. | 2. Lightly coat a large heavy skillet or cast iron with cooking spray and heat over medium-high heat. Add steaks and sear on each side, about 1 minute per side. Continue to cook to desired doneness, about 3 minutes per side for medium rare. | 3. Transfer to a cutting board and let rest 5 minutes. | 4. While steak is resting, return the pan to medium heat, add broth, and stir with a wooden spoon to scrape up any browned bits clinging to the pan. Stir in sour cream and remove from the heat. Serve the steaks warm with sauce drizzled on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black peppercorn 2 teaspoons - - - -
    beef tenderloin steak 24 ounces trimmed 1679.6 0.0 133.34799999999998 123.488
    garlic clove 1 cut - - - -
    salt - - - -
    beef broth 2 tablespoons low sodium 2.1 0.012 0.342 0.066
    cream 1/4 cup sour reduced fat 198.0 3.99 2.178 20.808000000000003

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



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