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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a sauce pot over medium heat, add butter to the pot and melt. Add almonds and toast 3 to 4 minutes. Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute. Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes. | 2. While rice cooks, heat a large skillet over medium-high heat with 3 tablespoons olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side. Remove when evenly deep brown and reserve on plate. | 3. Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes. Add garlic after 5 to 6 minutes. Season mushrooms with salt and pepper cook a few minutes more. Add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan. Reduce heat and cook 3 to 4 minutes more. Turn off heat. | 4. Fluff rice with fork and serve with the beef and mushrooms. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
almond	1/2	cup	sliced	963.56	0.0	0.0	109.0
white rice	2	cups		1350.5	295.815	26.381	2.4419999999999997
orange zest	1			1.94	0.5	0.03	0.004
lemon zest	1			-	-	-	-
chicken stock	1	quart		-	-	-	-
extra virgin olive oil	6	tablespoons	divided	-	-	-	-
beef tenderloin	2	lbs		2239.4717	0.0	177.7977	164.65099999999998
salt black pepper			ground	-	-	-	-
mushroom cap	1 1/2	1/2	halved	-	-	-	-
garlic clove	6		chopped	-	-	-	-
sherry wine	1/2	cup		-	-	-	-
beef stock	1	cup		171.36	18.6732	6.3252	8.0892

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