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Seared Beef Tenderloin Apetizers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)88.9922
Energy (kCal)1134.1767
Carbohydrates (g)2.8167
Total fats (g)82.3302
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the beef tenderloin in 3/4“ x 3/4” sticks along the grain. | 2. Heat up a cast iron pan over high heat and spread the coarse sea salt in it. When the salt starts to pop, place tenderloin sticks in the pan. Sear each side of the sticks for about 1 1/2 minutes or until desired doneness. Remove tenderloin sticks from the pan and let them rest for 3 minutes, covered with aluminum foil. | 3. Cut the sticks in 1/2 inch morsels. Season to taste. Drizzle olive oil and balsamic vinegar over the morsels. | 4. Serve in a presentation plate decorated with leafy greens with toothpicks. | ---------------------------------------------------------------------------
    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
    sea salt 1/2 teaspoon coarse - - - -
    virgin olive oil 2 tablespoons - - - -
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    salt 1 pinch - - - -
    pepper 1 pinch 0.3608 0.0919 0.0149 0.0047

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



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