Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
456
Calories
12g
Protein
43g
Fat
12g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 3 garlic cloves
- 2 cups loosely packed fresh basil leaves
- 3 Tbs. pine nuts, lightly toasted
- 1/2 cup olive oil
- 1/2 cup grated Parmigiano-Reggiano cheese
- 6 filets mignons, each 5 to 6 oz. and about
- 1 1/2 inches thick
- 6 toothpicks, soaked in water for 10 minutes and
- drained (optional)
- 6 slices beefsteak tomato, each about 1/2 inch
- thick
- 2 Tbs. olive oil
- Salt and freshly ground pepper, to taste
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