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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Tie beef tenderloin roast with heavy string at 2" intervals. Combine 1 tsp salt and 1/2 tsp pepper; rub on the surface of roast to season. | 2. Heat oil in Dutch oven over medium high heat. Add roast and garlic; cook until evenly browned, about 6 minutes. Remove roast from pan; pour off drippings. | 3. Add water, broth, bay leaf, thyme and cloves; bring to a boil. | 4. Add roast; reduce heat to medium-low. Cover and simmer about 20 minutes. Check temperature with instant-read thermometer; temperature should register 130 degrees for rare. Do not overcook. | 5. Remove roast to serving platter. Cover tightly with plastic wrap or foil and allow to stand 10 minutes before carving. Roast will continue to rise about 10 degrees in temperature to 140 degrees for rare. | 6. While roast is finishing on platter, strain cooking liquid; reserve 2 cups. | 7. Remove Dutch oven from heat; add cornstarch and Dijon mustard, mixing to form a thick paste. Gradually add reserved cooking liquid, stirring constantly. | 8. Place Dutch oven over Medium heat; add remaining 1/2 tsp salt and 1/4 tsp pepper. Cook until slightly thickened, about 7 minutes. | 9. Remove strings from roast. Carve into thin slices. Serve with sauce and steamed vegetable, if desired. | 10. Note: A beef tenderloin roast will yield four 3-oz cooked servings per pound. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	1			1119.7359	0.0	88.8989	82.3255
salt	1 1/2	1/2	divided	-	-	-	-
pepper	3/4	teaspoon	divided	0.4656	0.10800000000000001	0.02	0.004
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
water	4	cups		0.0	0.0	0.0	0.0
beef broth	2	cans	condensed	-	-	-	-
bay leaf	1			-	-	-	-
thyme leaf	1/2	teaspoon	dried	-	-	-	-
clove	2			11.508	2.7523	0.2507	0.546
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
dijon mustard	1	tablespoon		-	-	-	-

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