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Ingredientes
- 2 lb Filet of beef
- 3 Tbsp. Butter
- 1/4 lb Mushrooms, thin sliced
- 1 Tbsp. Shallots, chopped
- 2 Tbsp. Red wine vinegar
- 2 Tbsp. Capers
- 1 c. Lowfat sour cream
- 1 Tbsp. Dill minced fresh
Direcciones
- 1. Trim all fat from beef. Cut the fillets into 12 crosswise pcs of equal size, about 1/2-in. thick.
- 2. Heat 2 tbsp of butter in a skillet large sufficient to hold the pcs comfortably without crowding. Add in the pcs of filet and cook over moderately high heat about 35-40 sec. The pcs should be nicely browned on one side. Turn the pcs and cook about 30-45 sec. on the other side.
- 3. Immediately transfer the pcs to a hot serving platter. Add in the mushrooms to the skillet and stir. Add in the shallots and cook about 15 sec. Stir in the vinegar and capers.
- 4. Add in the lowfat sour cream and stir well. Let the sauce come to a simmer. Add in any juices which have accumulated around the steak on the serving platter. Remove the skillet from the heat and swril in the remaining butter.
- 5. Pour the sauce over and around the steak and sprinkle the dill on top.
- This dish: Medallions de boeuf a la scandinave
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 4 servings | |
| Calories 664 | |
| Calories from Fat 486 | 73% |
| Total Fat 54.34g | 68% |
| Saturated Fat 25.9g | 104% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 353mg | 15% |
| Potassium 794mg | 23% |
| Total Carbs 3.17g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.49g | 2% |
| Protein 39.57g | 63% |
