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Chateaubriand con Vino Brodo
15 ingredients
15 min + 50 min
4 servings
openrecipes
"A quick and tasty roast that uses the drippings for a wonderful sauce. Use extra sauce for roasted potatoes and veggies."
Estimated Nutrition (whole recipe, rough)
551
Calories
28g
Protein
41g
Fat
14g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 1 pound beef tenderloin roast, trimmed
- 2 cloves garlic, quartered
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon or lime juice
- 1 pinch dried oregano
- 1 pinch dried basil
- 1 pinch dried dill
- 1 pinch dried rosemary
- 1 pinch dried thyme
- 2 tablespoons whole multi-colored peppercorns
- 1 cup water
- 2 tablespoons Dijon mustard
- 1 clove chopped fresh garlic
- 1/4 cup butter
- 1 1/2 cups dry red wine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes