RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	68.062
Energy (kCal)	554.0981
Carbohydrates (g)	7.477
Total fats (g)	26.3678
Fatty acids, total saturated 20:0 (g)	0.0186
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3655
Fatty acids, total polyunsaturated 17:1 (g)	0.0056
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1553
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.4679
Tocopherol, beta (mg)	0.0049
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0272
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	3.0925
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.5181
Proline (g)	1.0895
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.2966
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	64.8484
Copper, Cu (mg)	0.7026
Maltose (g)	0.0000
Zinc, Zn (mg)	6.3069
Total lipid (fat) (g)	26.3678
Vitamin K (phylloquinone) (g)	6.8355
Cholesterol (mg)	209.6666
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	11.3110
Folate, total (g)	48.1452
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	292.5132
Energy (kcal)	554.0981
Fatty acids, total saturated 16:1 undifferentiated (g)	1.2445
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5898
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	0.1274
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	5.1774
Lutein + zeaxanthin (g)	7.1410
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0748
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1480
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	75.2597
Fatty acids, total saturated 16:0 (g)	6.4825
Carbohydrate, by difference (g)	7.4770
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	2.1022
Tyrosine (g)	0.7246
Potassium, K (mg)	936.6765
Fatty acids, total saturated 12:0 (g)	0.0525
Vitamin A, RAE (g)	71.2365
Serine (g)	0.9036
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9058
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0058
Fatty acids, total saturated 14:0 (g)	0.7527
Histidine (g)	0.7256
Isoleucine (g)	1.0447
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	9.1643
Water (g)	270.8556
Fatty acids, total saturated 8:0 (g)	0.0015
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	26.9730
Sodium, Na (mg)	213.9502
Iron, Fe (mg)	5.3222
Energy (kJ)	2320.3500
Ash (g)	4.0491
Caffeine (mg)	0.0000
Glycine (g)	1.3836
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.1298
Fatty acids, total polyunsaturated (g)	1.8068
Vitamin E (alpha-tocopherol) (mg)	2.2654
Sucrose (g)	0.0002
Vitamin B-6 (mg)	1.0350
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.9157
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.7312
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3670
Folate, food (g)	48.1452
Fatty acids, total saturated 20:1 (g)	0.0483
Fatty acids, total monounsaturated (g)	13.6223
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0010
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.2142
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	243.0914
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	10.4911
Vitamin B-12 (g)	3.4114
Calcium, Ca (mg)	327.3864
Fatty acids, total saturated 10:0 (g)	0.0768
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.3755
Glutamic acid (g)	3.4521
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	68.0000
Leucine (g)	1.8215
Folate, DFE (g)	48.1452
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.7777
Tryptophan (g)	0.1561
Threonine (g)	0.9114
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.3817
Protein (g)	68.0620
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	12.3236
Betaine (mg)	13.7069
Phosphorus, P (mg)	633.8337
Tocopherol, gamma (mg)	0.1128

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> South American >> Argentine
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. TO PREPARE FILET STEAKS: | 2. Preheat oven to 450°F. | 3. Combine first 5 ingredients. | 4. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture. | 5. Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450°F for 8 minutes on each side or until desired degree of doneness. | 6. Remove from oven; keep warm. | 7. TO PREPARE GRAVY: | 8. Heat oil in a large nonstick skillet over medium-high heat. | 9. Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender. | 10. Add broth and wine; bring to a boil. | 11. Cook until reduced by half (about 4 minutes). | 12. Combine water and cornstarch in a small bowl, stirring with a whisk. | 13. Add cornstarch mixture to pan; bring to a boil. | 14. Cook 1 minute or until slightly thickened, stirring constantly. | 15. Serve with steaks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	teaspoon		-	-	-	-
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
rosemary	1	teaspoon	chopped	0.917	0.1449	0.0232	0.040999999999999995
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
beef tenderloin steak	4			279.9333	0.0	22.2247	20.5813
cooking spray				-	-	-	-
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
thyme	1/2	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
cremini mushroom	8	ounces	sliced	201.7333	0.0	44.88	1.1333
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
chicken broth beef	1/2	cup	fat-free low-sodium reduced	201.7333	0.0	44.88	1.1333
white wine	1/2	cup		-	-	-	-
water	1	tablespoon		0.0	0.0	0.0	0.0
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013

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

Cooking in progress....

Fresh Herb-Coated Beef Tenderloin Steaks With Mushroom Gravy