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Ingredientes
- 4 x 1/2 lb filet mignon
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Shallots, finely minced
- 1/4 c. Maderia wine
- 3/4 c. Beef broth
- 3 tsp Butter
- 1 tsp Flour
- 2 tsp Parsley, minced
Direcciones
- 1. Sprinkle the meat on both sides with salt and pepper.Heat the oilt 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.
- 2. 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.
- 3. 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.
- 4. Cook till reduced by half.
- 5. Meanwhile, blend 2 teaspoon of butter and flour in small mixing bowl. Stir it into the simmering sauce and cook briefly.
- 6. 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 285g | |
| Recipe makes 4 servings | |
| Calories 649 | |
| Calories from Fat 454 | 70% |
| Total Fat 50.52g | 63% |
| Saturated Fat 19.27g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 280mg | 12% |
| Potassium 722mg | 21% |
| Total Carbs 1.29g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 44.77g | 72% |
