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Ingredientes
- 8 (4 ounce.) beef tenderloin, sliced
- Salt and pepper
- Flour
- 5 tbsp. butter
- Extra virgin olive oil
- 1/4 c. capers
- 2 tbsp. fresh minced parsley
- 1 tbsp. fresh tarragon
- 3 tbsp. red wine vinegar
- Grnd nutmeg
Direcciones
- Lb. beef slices lightly so all are the same shape. Shake meat in flour, salt, and pepper mix. Heat butter with sufficient oil to cover the bottom of a large 12-14 inch skillet. Brown the meat and then add in the decanted capers, parsley, and 2 Tbsp. of the caper juice and cook while stirring frequently.
- In a separate saucepan, heat the vinegar with nutmeg (1/2 tsp. or possibly as desired) on high heat. Pour this mix over the meat and stir. Serve the meat on a heated platter covered with sauce. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 8 servings | |
| Calories 306 | |
| Calories from Fat 174 | 57% |
| Total Fat 19.49g | 24% |
| Saturated Fat 9.33g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 241mg | 10% |
| Potassium 393mg | 11% |
| Total Carbs 0.4g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.03g | 0% |
| Protein 30.59g | 49% |
