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Has meat from:
Not vegan due to:
Not vegetarian due to:
Not pescetarian due to:
Not paleo due to:
This recipe has no customizations.
Nutrition to Note
This recipe has Sodium as 62.4% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.9% of RDA
• Calories: 18.5% of RDA
• Carbs: 0.8% of RDA
• Fat (total lipid): 29.7% of RDA
• Fiber: 4.0% of RDA
• Fructose: 0.1% of RDA
• Protein: 44.8% of RDA
• Sodium: 62.4% of RDA
• Sugar: 0.5% of RDA
• Vitamin A (IU): 1.9% of RDA
• Vitamin B6: 70.5% of RDA
• Vitamin C: 1.3% of RDA
• Iron: 1.3% of RDA
• Magnesium: 10.3% of RDA
• Manganese: 6.3% of RDA
• Niacin: 64.5% of RDA
• Potassium: 20.5% of RDA
• Zinc: 50.9% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
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Remove the fillet from the refrigerator 30 minutes before roasting to bring it to room temperature. Preheat oven to 500 degrees F and position a rack in the center.
Spread the mustard evenly on all sides of the fillet. Sprinkle with the salt, pepper, and thyme.
Heat the oil in a 12-inch ovenproof skillet over high heat; the oil should shimmer but not smoke. Brown the fillet on all sides, 2 to 3 minutes per side.
Place the fillet in oven and reduce temperature to 425° F. Roast about 25 minutes for rare or until a meat thermometer reads 130° F when inserted into the center. (Check the temperature once after about 20 minutes to gauge doneness.).
Remove the fillet from oven and allow it to rest 10 minutes before slicing.
This recipe has the following nutrient totals:
Protein 50.4 g
Carbohydrates 2.12 g
Iron 0.24 mg
Fiber 1.12 g
Calcium 9.00 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.