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Ingredientes
- 4 x Filet mignon
- 3 Tbsp. Butter
- 1/3 c. Cognac
- 1 pkt Frzn puff pastry
- 1 x Egg white, lightly beaten
- 1 x Egg yolk
- 1 tsp Lowfat milk
- 1/2 c. Butter
- 1 sm Onion,finely minced
- 1 lb Mushrooms,sliced
- 1/4 c. Butter
- 1/2 c. Minced onion
- 1/2 c. Minced carrot
- 2 Tbsp. Minced parsley
- 1/2 tsp Thyme
- 1 x Bay leaf
- 1/4 c. Flour
- 2 1/2 c. Beef bouillon
- 1 c. White wine
- 1 Tbsp. Tomato paste Salt and pepper
Direcciones
- Prepare sauce first.Heat butter in saucepan.Add in onions,carrots, parsley,thyme and bay leaf.Cook over low heat,stirring constantly, till vegetables are soft. Remove from heat and stir in flour.Return to heat and cook,stirring constantly,till mix begins to brown.Stir in bouillon and wine; simmer for 30 min.Add in tomato paste and salt and pepper to taste.
- Prepare stuffing next.Heat 1/2 c. butter in large skillet.Saute/fry onions till translucent/soft.Add in mushrooms.Cook over low heat till they turn dark.Cold.Preheat oven to 450 degrees.Rub filets with salt and pepper.Place in skillet over high heat with butter.Brown briefly on both sides.Flame with cognac.Roll puff pastry out to 1/4" thick.Cut into four equal squares reserving scraps for decoration.Place 1/4 of mushrooms on each square.Place filet on top of mushroom mix. Bring edges together.Paint with egg white.Cut small leaves from pastry scraps;fasten to roll with egg white.Mix yolk and lowfat milk and brush completely.Place filets on cookie sheet.Bake 10 min.Reduce heat to 375 degrees.Bake 20 min more.Serve with hot sauce.Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 628g | |
| Recipe makes 4 servings | |
| Calories 1030 | |
| Calories from Fat 694 | 67% |
| Total Fat 78.11g | 98% |
| Saturated Fat 40.65g | 163% |
| Trans Fat 0.0g | |
| Cholesterol 222mg | 74% |
| Sodium 960mg | 40% |
| Potassium 1163mg | 33% |
| Total Carbs 22.86g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.11g | 3% |
| Protein 39.97g | 64% |
