Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
| Calories | 98.7 | Total Fat | 5.3 g |
|---|---|
| Saturated Fat | 2.1 g |
| Polyunsaturated Fat | 0.2 g |
| Monounsaturated Fat | 2.3 g |
| Cholesterol | 19.3 mg |
| Sodium | 336.4 mg |
| Potassium | 102.0 mg |
| Total Carbohydrate | 0.8 g |
| Dietary Fiber | 0.4 g |
| Sugars | 0.0 g |
| Protein | 5.9 g |
| Vitamin A | 0.6 % | Vitamin B-12 | 4.3 % |
|---|---|
| Vitamin B-6 | 7.9 % |
| Vitamin C | 2.0 % |
| Vitamin D | 0.0 % |
| Vitamin E | 0.3 % |
| Calcium | 1.3 % |
| Copper | 1.7 % |
| Folate | 0.8 % |
| Iron | 4.5 % |
| Magnesium | 2.2 % |
| Manganese | 3.6 % |
| Niacin | 7.5 % |
| Pantothenic Acid | 1.6 % |
| Phosphorus | 5.4 % |
| Riboflavin | 2.1 % |
| Selenium | 9.2 % |
| Thiamin | 1.4 % |
| Zinc | 6.5 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories in Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce
View the full Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce Recipe & Instructions
Calories per Ingredient
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
Calories per serving of Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce
71 calories of Beef, tenderloin, (1 oz)
24 calories of Port (wine), (0.50 oz)
3 calories of Pepper, black, (0.50 tsp)
1 calories of College Inn Beef Broth - Fat Free/Lower Sodium (1 can), (0.50 oz)
1 calories of Thyme, fresh, (0.75 tsp)
0 calories of Salt, (0.13 tsp)
0 calories of Garlic, minced in jar (1/2 tsp= 1 clove), (0.38 serving)
Calories per serving of Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce
71 calories of Beef, tenderloin, (1 oz)
24 calories of Port (wine), (0.50 oz)
3 calories of Pepper, black, (0.50 tsp)
1 calories of College Inn Beef Broth - Fat Free/Lower Sodium (1 can), (0.50 oz)
1 calories of Thyme, fresh, (0.75 tsp)
0 calories of Salt, (0.13 tsp)
0 calories of Garlic, minced in jar (1/2 tsp= 1 clove), (0.38 serving)
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