Beef tenderloin in mustard cream sauce
| Ingredient | Qty, g | |
|---|---|---|
| Beef | ||
| Himalayan salt | ||
| Black pepper | ||
| Olive oil | ||
| Onion ? 1 pc ≈ 110 g 110 g ≈ 1 sheet | ||
| Garlic ? 1 pc ≈ 5 g 15 g ≈ 3 sheet | ||
| Cream | ||
| Mustard (without sugar) | ||
| Thyme | ||
| Rosemary | ||
| Colored cauliflower ? 1 pc ≈ 400 g 100 g ≈ 0.3 sheet | ||
| Spinach | ||
| Xanthan gum | ||
| Product release: | 813 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 8 min | ||
| 5 min | ||
| 10 min | ||
| 5 min | ||
23 min - 28 min | ||
|---|---|---|
| Proteins | 16.3 g |
| Fats | 18.3 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 2.2 g |
| Calories | 248 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.2 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 23.4 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.06 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 909 |
| Weight loss | Detention | Set |
|---|---|---|
| 25% | 18% | 15% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Beef: 98% B3 | 19223817? |
| iWhich products: ◦ Beef: 78% ◦ Onion: 9% ◦ Garlic: 9% ◦ Cream: 4% B6 | 18183912? |
| iWhich products: ◦ Cream: 98% A | 16213719? |
| iWhich products: ◦ Beef: 61% ◦ Cream: 39% B2 | 14173113? |
| iWhich products: ◦ Beef: 83% ◦ Cream: 11% ◦ Onion: 2% ◦ Garlic: 2% ◦ Mustard (without sugar): 2% B5 | 99168? |
| iWhich products: ◦ Olive oil: 62% ◦ Beef: 15% ◦ Mustard (without sugar): 13% ◦ Cream: 10% E | 66126? |
| iWhich products: ◦ Beef: 69% ◦ Cream: 31% B12 | 5555? |
| iWhich products: ◦ Beef: 67% ◦ Onion: 17% ◦ Cream: 17% B1 | 56104? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Beef: 97% ◦ Mustard (without sugar): 2% Zinc | 354978358 |
| iWhich products: ◦ Beef: 90% ◦ Mustard (without sugar): 3% ◦ Black pepper: 2% ◦ Onion: 2% ◦ Garlic: 2% Iron | 2210187? |
| iWhich products: ◦ Beef: 85% ◦ Cream: 6% ◦ Mustard (without sugar): 4% ◦ Onion: 3% ◦ Garlic: 2% Phosphorus | 21213021? |
| iWhich products: ◦ Himalayan salt: 71% ◦ Mustard (without sugar): 15% ◦ Beef: 14% Sodium | 14142714? |
| iWhich products: ◦ Beef: 87% ◦ Cream: 10% ◦ Mustard (without sugar): 2% Acetylcholine | 10122112? |
| iWhich products: ◦ Beef: 80% ◦ Cream: 10% ◦ Garlic: 6% ◦ Onion: 2% Selenium | 881474 |
| iWhich products: ◦ Beef: 73% ◦ Cream: 13% ◦ Onion: 7% ◦ Garlic: 3% ◦ Mustard (without sugar): 2% ◦ Black pepper: 2% Potassium | 810129? |
| iWhich products: ◦ Mustard (without sugar): 50% ◦ Garlic: 25% ◦ Onion: 17% ◦ Beef: 8% Manganese | 5786? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Beef: 50% ◦ Cream: 45% ◦ Olive oil: 5% Palmitic acid (Saturated) | 49497649? |
| iWhich products: ◦ Olive oil: 55% ◦ Beef: 29% ◦ Mustard (without sugar): 12% ◦ Cream: 4% Oleic acid | 16202918? |
| iWhich products: ◦ Beef: 68% ◦ Cream: 26% ◦ Mustard (without sugar): 5% Alpha-linolenic acid | 12182214? |
| iWhich products: ◦ Beef: 93% ◦ Cream: 8% Stearic acid (Saturated) | 8101310? |
Let’s start with preparing the main ingredient: take beef tenderloin (500 g), pat it dry with paper towels, and season with salt (1 teaspoon) and black ground pepper (1/2 teaspoon) on all sides.
Heat olive oil (2 tablespoons) in a medium-sized skillet and sear the meat until golden brown on each side, about 3-4 minutes.
Then transfer the meat to a plate and set aside.
In the same skillet, add finely chopped onion (1 piece) and sauté until soft, about 3 minutes.
Add minced garlic (3 cloves) and sauté for another minute until fragrant.
Pour in heavy cream (1/2 cup) and mustard (2 tablespoons), mix well, and bring to a boil.
Return the meat to the skillet, cover, and simmer over low heat for 8-10 minutes for medium doneness.
After cooking, transfer the meat to a cutting board and let it “rest” for 5 minutes.
Meanwhile, you can thicken the sauce in the skillet by adding a little xanthan gum (1/4 teaspoon) if it seems too thin.
Serve the meat sliced into portions, drizzled with the sauce on top.
Garnish with fresh herbs, such as thyme or rosemary, to enhance the flavor and presentation of the dish.
This dish pairs well with keto-friendly vegetables, such as grilled cauliflower or a fresh spinach leaf salad.
Enjoy your meal and successful continuation of your keto diet!
- Title ▶️
- Recipe ▶️
- Ingredients ▶️
- Macronutrients in the Dish ▶️
