RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.1217
Energy (kCal)	521.5795
Carbohydrates (g)	6.1735
Total fats (g)	56.1725
Fatty acids, total saturated 20:0 (g)	0.3640
Fatty acids, total saturated 18:3 undifferentiated (g)	5.1243
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0168
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.2212
Riboflavin (mg)	0.0194
Tocopherol, beta (mg)	0.0056
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	1.1800
Tocopherol, delta (mg)	0.5544
Arginine (g)	0.0867
Proline (g)	0.0607
Fatty acids, total polyunsaturated 18:1 t (g)	0.0168
Campesterol (mg)	134.9600
Glucose (dextrose) (g)	0.0083
Adjusted Protein (g)	0.0000
Cystine (g)	0.0126
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.8730
Copper, Cu (mg)	0.0818
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1803
Total lipid (fat) (g)	56.1725
Vitamin K (phylloquinone) (g)	45.7796
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	5.1219
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.1740
Folate, total (g)	0.9465
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	19.9515
Energy (kcal)	521.5795
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1225
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0124
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1421
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0461
Vitamin C, total ascorbic acid (mg)	3.7440
Lutein + zeaxanthin (g)	17.5830
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0538
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)	8.8995
Fatty acids, total saturated 16:0 (g)	2.4357
Carbohydrate, by difference (g)	6.1735
Vitamin D (IU)	0.0000
Fructose (g)	0.0079
Fluoride, F (g)	1.1799
Aspartic acid (g)	0.1074
Tyrosine (g)	0.0264
Potassium, K (mg)	93.9705
Fatty acids, total saturated 12:0 (g)	0.0032
Vitamin A, RAE (g)	0.9315
Serine (g)	0.0369
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0374
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)	0.1848
Fatty acids, total saturated 14:0 (g)	0.0010
Histidine (g)	0.0191
Isoleucine (g)	0.0386
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1234
Water (g)	7.4595
Fatty acids, total saturated 8:0 (g)	0.0035
Tocotrienol, delta (mg)	0.0056
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	11.2950
Sodium, Na (mg)	2.7300
Iron, Fe (mg)	0.5390
Energy (kJ)	2182.4250
Ash (g)	0.3349
Caffeine (mg)	0.0000
Glycine (g)	0.0392
Fatty acids, total trans-polyenoic (g)	0.2044
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	10.6942
Fatty acids, total polyunsaturated (g)	15.8238
Vitamin E (alpha-tocopherol) (mg)	9.8231
Sucrose (g)	0.0007
Vitamin B-6 (mg)	0.1582
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0412
Beta-sitosterol (mg)	231.2800
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0052
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.6900
Starch (g)	0.0000
Pantothenic acid (mg)	0.1198
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.2044
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0277
Folate, food (g)	0.9465
Fatty acids, total saturated 20:1 (g)	0.7375
Fatty acids, total monounsaturated (g)	35.4614
Stigmasterol (mg)	1.6800
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	10.4384
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.2858
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.1831
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	37.0035
Fatty acids, total saturated 10:0 (g)	0.0014
Galactose (g)	0.0052
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0371
Glutamic acid (g)	0.1453
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.4140
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0720
Folate, DFE (g)	0.9465
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)	1.1248
Tryptophan (g)	0.0099
Threonine (g)	0.0272
Fatty acids, total polyunsaturated 18:1 c (g)	34.5821
Manganese, Mn (mg)	0.6406
Protein (g)	1.1217
Cryptoxanthin, beta (g)	0.8625
Fatty acids, total saturated 18:1 undifferentiated (g)	34.6002
Betaine (mg)	0.3070
Phosphorus, P (mg)	23.8110
Tocopherol, gamma (mg)	15.5367

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. Remove excess fat, chain (the tough narrow muscle running along the tenderloin), and silverskin from the beef, then cut in half crosswise to form two shorter roasts. Tie both pieces in 1 inch intervals with kitchen twine. | 2. In a medium bowl, stir together the mustard, olive oil, garlic, herbs and pepper until smooth. Sprinkle half the salt over the beef, then slather with the mustard mixture. Place the beef in a plastic bag and refrigerate for at least 3 hours or up to overnight. | 3. Let the beef stand at room temperature for 1 hour before you start cooking. Preheat the oven to 450°F Place a rack in a roasting pan. | 4. Wipe excess marinade off the beef and discard. Sprinkle the remaining salt over the beef. Heat 2 tablespoons of the canola oil in a large skillet over medium high heat. Add one of the beef pieces and turn to sear on all sides until well browned. Transfer to a roasting pan and repeat with the other piece of beef. | 5. Place the pan in the oven and roast until the internal temperature registers 125 F for medium rare, about 20 minutes. Check the beef after 15 minutes just to be sure. | 6. Remove from the oven and transfer to a cutting board. Let rest for 15 minutes before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	5 -6			0.0	0.0	0.0	0.0
dijon mustard	1/2	cup		-	-	-	-
extra virgin olive oil	1/4			-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
flat leaf parsley	1	tablespoon	chopped	-	-	-	-
thyme leave	1	tablespoon	chopped	-	-	-	-
rosemary leaf	1	teaspoon	chopped	-	-	-	-
black pepper	1 1/2	1/2	ground	8.6595	2.2063	0.3585	0.1125
kosher salt	2	tablespoons		-	-	-	-
canola oil	4	tablespoons		495.04	0.0	0.0	56.0

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

Cooking in progress....

Roasted Filet of Beef