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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Press edges of beef into black pepper to coat. Cut into 1 inch slices. | 2. Heat a large skillet over medium high heat until a drop of water sizzles and quickly evaporates. | 3. Cook beef in hot skillet, turning frequently, until browned on all sides and done (8-10 minutes for medium rare). | 4. Transfer to a serving plate and keep warm. | 5. Combine balsamic vinegar an mustard in a small bowl and mix well. Add to the skillet drippings and mix. | 6. Add whipping cream and water. Bring to a boil, stirring continually. | 7. Cook, stirring continually, until thickened; about 2 minutes. | 8. Spoon over beef and serve. | ---------------------------------------------------------------------------

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
black pepper	4	teaspoons		23.092	5.8834	0.9559	0.2999
balsamic vinegar	4	tablespoons		56.32	10.8992	0.3136	0.0
dijon mustard	4	teaspoons		-	-	-	-
heavy cream	4	tablespoons		204.0	1.6440000000000001	1.704	21.648000000000003
water	4	tablespoons		0.0	0.0	0.0	0.0

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