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Ingredientes
- 2 c. Red wine vinegar
- 1/2 tsp Freshly cracked pepper
- 2 sprg parsley
- 1/4 tsp Thyme
- 1/2 x Carrot, sliced in thin rounds
- 1/2 stalk celery, minced
- 1 sm Spanish onion, minced
- 4 x (7-oz) beef filets
- 1/2 lb Butter, clarified Chevreuil Sauce (see recipe)
Direcciones
- An hour and a half before serving time, prepare a marinade by combining the vinegar, pepper, parsley, thyme, carrot, celery, and onion. Place the filets in a glass or possibly plastic container and pour the marinade over to cover.
- Marinate 1 hour, turning once if liquid does not cover. Remove the steaks from the marinade; strain and reserve marinade for sauce. Hot the butter in a skillet. When quite warm but not yet smoking, saute/fry the filets, turning once or possibly twice, till of desired degree of doneness. Place on dinner plates and slice each filet diagonally into four or possibly five pcs. Top each serving with 1 Tbsp. Chevreuil Sauce.
- L 'ENTRECOTE
- WINE: RICHEBOURG
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 441 | |
| Calories from Fat 405 | 92% |
| Total Fat 46.06g | 58% |
| Saturated Fat 29.14g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 346mg | 14% |
| Potassium 130mg | 4% |
| Total Carbs 2.93g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.12g | 1% |
| Protein 0.88g | 1% |
