Chateaubriand Con Vino Brodo

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. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 14 of 15 ingredients. The other 1 aren't in our nutrition table and add 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

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.