RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.4867
Energy (kCal)	284.683
Carbohydrates (g)	55.6248
Total fats (g)	1.3637
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0655
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2580
Tocopherol, beta (mg)	0.0000
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)	0.0562
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7487
Proline (g)	0.8513
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	5.2415
Adjusted Protein (g)	0.0000
Cystine (g)	0.1828
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.4837
Copper, Cu (mg)	0.3448
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5768
Total lipid (fat) (g)	1.3637
Vitamin K (phylloquinone) (g)	22.8916
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)	0.0210
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	14.4960
Folate, total (g)	22.0260
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	77.0160
Energy (kcal)	284.6830
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0131
Fatty acids, total saturated 14:1 (g)	0.0022
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1528
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	10.5029
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1173
Vitamin C, total ascorbic acid (mg)	5.9040
Lutein + zeaxanthin (g)	65.3720
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5605
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)	135.7280
Fatty acids, total saturated 16:0 (g)	0.1790
Carbohydrate, by difference (g)	55.6248
Vitamin D (IU)	0.0000
Fructose (g)	4.7365
Fluoride, F (g)	4.7196
Aspartic acid (g)	1.2246
Tyrosine (g)	0.3964
Potassium, K (mg)	928.1170
Fatty acids, total saturated 12:0 (g)	0.0175
Vitamin A, RAE (g)	3.7260
Serine (g)	0.5917
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5512
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0063
Histidine (g)	0.2684
Isoleucine (g)	0.5014
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.1666
Water (g)	162.5948
Fatty acids, total saturated 8:0 (g)	0.0149
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)	43.6300
Sodium, Na (mg)	7027.6075
Iron, Fe (mg)	4.1216
Energy (kJ)	1191.6175
Ash (g)	20.6173
Caffeine (mg)	0.0000
Glycine (g)	0.4810
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)	0.4535
Fatty acids, total polyunsaturated (g)	0.5398
Vitamin E (alpha-tocopherol) (mg)	0.1883
Sucrose (g)	0.1303
Vitamin B-6 (mg)	0.4581
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0017
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.5741
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0210
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	2.7600
Starch (g)	0.0000
Pantothenic acid (mg)	0.6975
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)	0.0940
Folate, food (g)	22.0260
Fatty acids, total saturated 20:1 (g)	0.0008
Fatty acids, total monounsaturated (g)	0.2384
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	32.3879
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.3269
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	153.5915
Fatty acids, total saturated 10:0 (g)	0.0053
Galactose (g)	0.0207
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4905
Glutamic acid (g)	2.3771
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.6560
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.8945
Folate, DFE (g)	22.0260
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)	5.3244
Tryptophan (g)	0.1432
Threonine (g)	0.4124
Fatty acids, total polyunsaturated 18:1 c (g)	0.0893
Manganese, Mn (mg)	3.4658
Protein (g)	13.4867
Cryptoxanthin, beta (g)	3.4500
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2113
Betaine (mg)	39.2232
Phosphorus, P (mg)	278.7765
Tocopherol, gamma (mg)	0.9053

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. Combine all marinade ingredients in heavy saucepan; mMix well. | 2. Bring just to boiling point. | 3. Remove from heat, and allow to cool. | 4. Place beef in a glass, enamel, or stainless steel pan. | 5. Pour cooled marinade over beef, and cover. | 6. Allow to marinate overnight in fridge. | 7. Remove from fridge several hours before roasting. | 8. Preheat oven to 450°F. | 9. Place meat in shallow baking pan, and pour marinade over it. | 10. Roast for 20 minutes, basting with marinade from time to time. | 11. Reduce heat to 350°F. | 12. Continue roasting another 20 minutes (or until beef reaches desired doneness). | 13. Remove from oven and let cool in marinade. | 14. Cut into thin slices and serve at room temperature. | 15. NOTE: This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
filet beef	4 1/2 - 5			0.0	0.0	0.0	0.0
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
honey	1/2	cup		-	-	-	-
ginger	2	tablespoons	chopped	9.6	2.1324	0.2184	0.09
balsamic vinegar	1/4	cup		56.1	10.8566	0.3124	0.0
red wine	1/3	cup		-	-	-	-
black pepper	2	tablespoons		34.638000000000005	8.8251	1.4338	0.4499
garlic	2	tablespoons	chopped	25.33	5.6202	1.0812	0.085
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
bay leaf	1			-	-	-	-

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

Cooking in progress....

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