Balsamic Roasted Beef

1. Preheat oven to 500°F Line a sheet pan with aluminum foil.

2. Place beef on pan. Combine mustard, vinegar, and salt in a small bowl. Spread the mixture over the top and sides of beef. Sprinkle the pepper over the meat.

3. Roast for 30 minutes for medium rare. Remove pan from oven and cover tightly with aluminum foil. Allow beef to rest for 10 minutes. Slice and serve.

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Nutrient	Quantity
Total fats	206.0387 g
Protein	223.0425 g
Carbohydrates	7.1374 g
Energy	2830.7387 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.8325 g
Water	710.3199 g
Aspartic acid	20.3389 g
Calcium, Ca	295.5543 mg
Lutein + zeaxanthin	31.326 g
Fiber, total dietary	1.7457 g
Carotene, beta	21.39 g
Niacin	65.6084 mg
Hydroxyproline	2.142 g
Vitamin A, RAE	1.863 g
Arginine	14.392 g
Riboflavin	1.0891 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0105 g
Fatty acids, total saturated 20:1	0.34 g
Glutamic acid	33.4516 g
Sodium, Na	571.728 mg
Fatty acids, total saturated 16:1 undifferentiated	11.5313 g
Total lipid (fat)	206.0387 g
Manganese, Mn	1.0257 mg
Fructose	1.1967 g
Proline	10.6942 g
Fatty acids, total saturated 16:0	57.4176 g
Fatty acids, total saturated 8:0	0.007 g
Sucrose	0.0014 g
Choline, total	928.9818 mg
Sugars, total	2.4362 g
Serine	8.7776 g
Fatty acids, total saturated 10:0	0.7618 g
Fatty acids, total saturated 18:0	29.2173 g
Fatty acids, total saturated 20:4 undifferentiated	0.374 g
Vitamin B-6	6.0834 mg
Selenium, Se	249.672 g
Ash	10.7957 g
Fatty acids, total saturated 18:1 undifferentiated	89.3855 g
Pantothenic acid	6.4432 mg
Phenylalanine	8.8028 g
Copper, Cu	0.8553 mg
Betaine	136.6144 mg
Thiamin	0.6988 mg
Methionine	5.7979 g
Iron, Fe	16.8786 mg
Carbohydrate, by difference	7.1374 g
Phosphorus, P	2053.9466 mg
Folate, total	125.8399 g
Tocopherol, gamma	0.4526 mg
Lycopene	1.38 g
Alanine	13.5519 g
Cholesterol	963.3355 mg
Valine	11.0651 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0105 g
Fatty acids, total saturated 18:2 undifferentiated	5.8052 g
Glycine	13.5624 g
Carotene, alpha	0.828 g
Glucose (dextrose)	1.2278 g
Fatty acids, total saturated 14:0	7.4708 g
Zinc, Zn	38.7417 mg
Isoleucine	10.1347 g
Fatty acids, total saturated 12:0	0.5164 g
Fatty acids, total polyunsaturated	9.0223 g
Fatty acids, total saturated 14:1	0.0011 g
Leucine	17.75 g
Tocotrienol, alpha	0.0586 mg
Vitamin A, IU	37.743 IU
Folate, DFE	125.8399 g
Tryptophan	1.466 g
Phytosterols	6.348 mg
Galactose	0.0104 g
Fatty acids, total polyunsaturated 18:1 c	0.0446 g
Fatty acids, total saturated 6:0	0.0008 g
Tyrosine	7.1166 g
Vitamin B-12	11.4467 g
Vitamin K (phylloquinone)	29.4287 g
Fatty acids, total saturated	95.4095 g
Histidine	7.1057 g
Fatty acids, total monounsaturated	101.2579 g
Threonine	8.8908 g
Folate, food	125.8399 g
Cryptoxanthin, beta	1.725 g
Vitamin E (alpha-tocopherol)	4.7185 mg
Magnesium, Mg	240.3862 mg
Lysine	18.7962 g
Potassium, K	3532.2954 mg
Cystine	2.8768 g
Fluoride, F	2.3598 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Balsamic vinegar	1 tablespoon	14.08	2.7248	0
black pepper	1 tablespoon	17.319	4.4126	0.2249
dijon mustard	2 tablespoons	0	0	0
kosher salt	1 teaspoon	0	0	0
beef tenderloin	2.5	2799.3397	0	205.8138