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Ingredientes
- 4 1/2 lb Filet mignon
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Shallots, finely minced
- 1/4 c. Madeira wine
- 3/4 c. Beef broth
- 3 tsp Butter
- 1 tsp Flour
- 2 tsp Parsley, minced
Direcciones
- Sprinkle the meat on both sides with salt and pepper.Heat the oil and when very warm add in the . Co over high heat about 5 min. Cook longer if you want medium or possibly well-done meat.
- Turn the meat and continue cooking over high heat about 5 min, or possibly longer if you like. Remove the meat to a hot platter and keep hot. Pour off the fat from the skillet. Add in the shallots.
- Add in the wine and cook over high heat about 30 seconds. Add in the broth and bring to a full rolling boil, stirring to dissolve the brown particles which cling to the bottom and sides of the skillet. Add in salt and pepper.
- Cook till reduced by half.
- Meanwhile, blend 2 tsp of butter and flour in small mixing bowl. Stir it into the simmering sauce and cook briefly.
- Swirl in the remaining tsp. of butter. Strain the sauce over the meat and dot the center of each filet with a dab of parsley. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 566g | |
| Recipe makes 4 servings | |
| Calories 1342 | |
| Calories from Fat 913 | 68% |
| Total Fat 101.48g | 127% |
| Saturated Fat 39.84g | 159% |
| Trans Fat 0.0g | |
| Cholesterol 341mg | 114% |
| Sodium 421mg | 18% |
| Potassium 1570mg | 45% |
| Total Carbs 1.29g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 99.81g | 160% |
