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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place roast on rack in shallow roasting pan. In a small bowl stir together 1 1/2 teaspoons of thyme, 2 minced garlic cloves, salt and black pepper. Rub onto surface of meat. | 2. Roast, uncovered at 425 - 35-40 min medium rare (140 degrees ferenheit). Remove from oven, cover with foil, let stand 15 minutes. | 3. For chutney - cook onion, sweet pepper, remaining garlic in oil in saucepan until tender. Add apples and cherries - stir for 2 minutes. Add vinegar, brown sugar, and remaining thyme - boil gently uncovered for 10-12 minute Cover and let stand 30 min; serve with sliced tenderloin. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin fillet	2	lb		806.9352	0.0	179.5204	4.5333
thyme	2	teaspoons	crushed dried	1.6159999999999999	0.3912	0.08900000000000001	0.0269
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
onion	1	cup	chopped	64.0	14.944	1.76	0.16
yellow pepper	1	cup	chopped sweet	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
apple	2		cored chopped	189.28	50.2684	0.9464	0.6188
tart cherry	1/3	cup	dried	177.6	42.9067	0.6667	0.3893
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
brown sugar	3	tablespoons		102.6	26.4843	0.0324	0.0

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