Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
561
Calories
28g
Protein
41g
Fat
16g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 beef tenderloin roast, 2 1/2 to 3 lb.
- 3 fresh rosemary sprigs
- 1 garlic clove, minced
- Salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 4 shallots, minced
- 2 cups dry red wine
- 16 Tbs. (2 sticks) softened unsalted butter, cut
- into 1/2-inch pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes