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Ingredientes
- 1 cup vegetable oil
- 1/2 cup custom culinary gold label savory beef base
- 1 1/3 Tbsp paprika
- 1 tsp ground black pepper
- 12 1/2 lb beef tenderloin- julienne cut
- 8 1/3 oz lightly salted butter
- 3 1/8 lb mushrooms- large dice
- 16 2/3 lbs bag custom culinary gold label demi-glace sauce
- 4 1/6 cups burgundy wine
Direcciones
- In a large mixing bowl, combine vegetable oil, beef base, paprika, and black pepper. Mix well.
- Add beef tenderloin, toss well to coat meat.
- Add butter to saute pan, melt over medium-high heat.
- Add mushrooms; saute 2-3 minutes, stirring frequently.
- Add demi-glace sauce and burgundy wine, heat to boil.
- Reduce heat and gently boil 6-8 minutes.
- Add browned beef tenderloin, mixing well.
- Heat to boiling for 3 minutes.
- Serve over rice or noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 24 servings | |
| Calories 700 | |
| Calories from Fat 382 | 55% |
| Total Fat 42.8g | 53% |
| Saturated Fat 15.66g | 63% |
| Trans Fat 0.23g | |
| Cholesterol 214mg | 71% |
| Sodium 188mg | 8% |
| Potassium 976mg | 28% |
| Total Carbs 3.67g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.99g | 1% |
| Protein 65.15g | 104% |
