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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put oven rack in middle position and preheat oven to 350 degrees. | 2. Pat tenderloin dry, then coat all sides with salt, pepper and garlic. | 3. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each. | 4. Heat oil in a heavy skillet over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends) about 10 minutes. | 5. Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120 degrees, 25-30 minutes. | 6. Transfer beef to a cutting board and let stand 15 minutes. | 7. Temperature of meat will rise to about 130 degrees. | 8. Discard string and rosemary sprigs before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	1		trimmed tied	1119.7359	0.0	88.8989	82.3255
kosher salt	4	teaspoons		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
rosemary	4 -6	sprigs		-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-

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