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20-20-20-20 Tenderloin (Beef)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1353
Energy (kCal)3.45
Carbohydrates (g)0.681
Total fats (g)0.1089
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove meat from refrigerator. | 2. Rub garlic cloves on tenderloin and season (NO SALT) with minced herbs. | 3. Allow it to sit for 20 minutes. | 4. Preheat the oven to 475 degrees F. with the broiler pan in the oven. | 5. Place tenderloin on pan and reduce heat to 375 degrees F. for 20 minutes. | 6. Reduce heat again to 325 degrees F. for 20 minutes. | 7. Remove from oven and tent with foil. Let the meat "rest" for 20 minutes -- then slice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin 3 -4 0.0 0.0 0.0 0.0
    garlic clove 3 - - - -
    rosemary 2 teaspoons minced 1.834 0.2898 0.0463 0.08199999999999999
    thyme 2 teaspoons minced 1.6159999999999999 0.3912 0.08900000000000001 0.0269

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



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