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Beef Tenderloin With Creamy Risotto

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)70.8354
Energy (kCal)1396.2467
Carbohydrates (g)161.526
Total fats (g)48.5805
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 1 Tablespoon of the Dressing in saucepan. Add Zucchini, Carrot, and Red Pepper; Cook until crisp-tender, stirring frequently. | 2. Stir in Rice, Broth, Milk and Mustard, bring to a boil; Cover; Remove from heat; Let Stand 5 Minutes. | 3. Meanwhile, cook Steaks in another skillet in remaining Dressing on medium heat for 5 minutes. | 4. Turn Steaks over; Cover; Cook an Additional 5 – 8 minutes for rare to medium doneness. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin steak 8 ounces 559.8667 0.0 44.4493 41.1627
    kraft special tomato 1/4 cup sun-dried Divided - - - -
    zucchini 3/4 cup Chopped - - - -
    carrot 1/4 cup Shredded 13.12 3.0656 0.2976 0.0768
    red pepper 1/4 cup Chopped 15.0 3.3038 0.7012 0.165
    white rice 1 cup Uncooked 675.25 147.9075 13.1905 1.2209999999999999
    chicken broth 3/4 cup 58.59 1.4175 8.3538 1.9656
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    grey poupon dijon mustard 2 tablespoons - - - -

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



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