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Beef Tenderloin With Four Peppers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)201.5757
Energy (kCal)1408.6995
Carbohydrates (g)4.5344
Total fats (g)59.5233
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 425 degrees. | 2. In small bowl, combine seasoning ingredients. | 3. Press evenly into surface of beef roast. | 4. Place roast on rack in shallow roasting pan. I. | 5. nsert oven-proof meat thermometer so tip is centered in the thickest part of the beef. | 6. Do not add water or cover. | 7. Roast in 425 degree oven for 35 to 40 minutes for medium rare doneness. | 8. Remove roast when meat thermometer registers 135 degrees. | 9. Transfer roast to carving board; tent loosely with aluminum foil. | 10. Let stand 15 minutes. (Temperature will continue to rise approximately 10 degrees to reach 145 degrees for medium rare.). | 11. Carve roast into 1/2-inch-thick slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin 2 cut 1388.016 0.0 200.6726 59.1494
    oregano leaf 1 teaspoon crushed dried - - - -
    paprika 1 teaspoon sweet 6.486000000000001 1.2418 0.3252 0.2965
    salt 1 teaspoon - - - -
    thyme leaf 1 teaspoon crushed dried - - - -
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    onion powder 1/2 teaspoon 4.092 0.9494 0.1249 0.0125
    red pepper 1/4 teaspoon ground 0.3125 0.0688 0.0146 0.0034
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    green peppercorn 1/4 teaspoon crushed - - - -

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



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