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Ingredientes
- 2 x 4 Oz Filet Mignons
- 2 Tbsp. Minced Shallots
- 2 Tbsp. Butter Or possibly Margarine
- 2 Tbsp. Dijon Mustard
- 2 Tbsp. Green Peppercorns, slightly crushed
- 1/2 c. Madeira
- 1/2 c. Heavy Cream, (1/2 to 3/4)
Direcciones
- Heat a small skillet on high. When warm add in the butter. Swirl butter in skillet to heat. Add in filets and sauti till seared brown on both sides (4 5 min per side for 3/4 inch thickness, medium rare). Remove filets to a plate and tent with foil. Add in shallots and mustard, and sauti 1 minute, don't brown. Deglaze pan with Madeira. Reduce heat to medium low and add in heavy cream. Heat for 1 minute, add in peppercorns. Crush peppercorns gently with back of a wooden spoon to release flavor. Season to taste with salt and white pepper. Raise heat and cook till just thickened. Serve filets with sauce spooned over top and garnish with sautied mushroom caps. Serve with new potatoes roasted with rosemary, garlic and parsley, and buttered baby carrots.
- NOTES: You can use this recipe for a whole or possibly partial filet if desired.
- Cook a whole filet in the oven, or possibly in a skillet if it will fit. Make sauce
- (increasing quantities as desired) using any bits scrapped off the roasting pan and a few Tbsp. of strong beef stock. Slice beef on the bias, place on a platter and pour sauce over
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 491g | |
| Calories 1219 | |
| Calories from Fat 779 | 64% |
| Total Fat 87.65g | 110% |
| Saturated Fat 45.07g | 180% |
| Trans Fat 0.0g | |
| Cholesterol 291mg | 97% |
| Sodium 658mg | 27% |
| Potassium 1100mg | 31% |
| Total Carbs 30.7g | 8% |
| Dietary Fiber 4.4g | 15% |
| Sugars 9.6g | 6% |
| Protein 48.89g | 78% |
