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Marinated Beef Tenderloin Sandwiches

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.3243
Energy (kCal)760.7232
Carbohydrates (g)25.8576
Total fats (g)64.4511
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix port, teriyaki, oil, mint, thyme, onion powder, and pepper. | 2. Marinate tenderloins for 24 hours. | 3. Bake 25 minutes at 425 degrees. | 4. Baste with the marinade, and bake another 20-25 minutes until the internal temperature reaches 140 degrees. | 5. Cover the tenderloins with foil and let them sit until the internal temperature reaches 145 degrees. | 6. Slice the beef thinly and serve as sandwiches. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin steak 2 139.9667 0.0 11.1123 10.2907
    port wine 2 cups - - - -
    teriyaki sauce 1/2 cup 128.16 22.4064 8.5392 0.0288
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    mint 1 1/2 1/2 chopped 3.762 0.7191 0.2813 0.0624
    thyme 1/2 teaspoon 0.40399999999999997 0.0978 0.0222 0.0067
    onion powder 1 teaspoon 8.184 1.8989 0.2498 0.025
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    dog bun 50 - - - -

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



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