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Pan Roasted Beef Tenderloin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)301.7259
Energy (kCal)2576.703
Carbohydrates (g)4.4126
Total fats (g)142.9491
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450°. | 2. Trim silverskin and fat from tenderloin; wash it and dry well with paper towels. Truss the meat with cotton string at every inch to create a round profile. Heat a large ovenproof skillet over high heat. | 3. Rub meat with olive oil. Then salt and pepper just before searing to prevent juices from leeching. This promotes maximum browning. | 4. Sear on all sides until browned, about three rotations, 1 minute each. Roast in oven 20 - 30 minutes, turning tenderloin over halfway through cooking for even browning. When temperature reads 130° (medium-rare), remove from oven. Cover the roast with aluminum foil and let rest 10 minutes before cutting into 1 1/2" slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin 3 cut 2082.024 0.0 301.009 88.7242
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    kosher salt 1 tablespoon - - - -
    black pepper 1 tablespoon coarse ground 17.319000000000003 4.4126 0.7169 0.2249

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



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