Ask for tenderloin roast and ask them to trim fat.
Rub the pepper evenly over beef pressing gently.
Chop herbs as fine as possible with kitchen shears.
On a sheet of waxed paper, roll the beef in the herb mixture
Loosely tie the beef at 2 in intervals.
Grill until 130 degrees for rare, 155 for medium, 170 for well done.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (237g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 372 (66%)|
|Amt Per Serving||% DV|
|Total Fat 41.3g||55 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 149.7mg||46 %|
|Sodium 118.9mg||4 %|
|Potassium 755mg||20 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.5g|
|Protein 44.9g||64 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 566
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