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Ingredientes
- 2 Tbsp. softened butter
- 1 Tbsp. fines herbes - (equal parts minced parsley, chives, chervil, and tarragon)
- 1 Tbsp. oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 x eight-oz filet mignons
- 2 Tbsp. minced shallots
- 1/4 c. red wine
- 1/2 c. beef stock
- 2 Tbsp. fines herbes butter
Direcciones
- With a fork, combine the butter and herbs. Form into a ball, wrap in waxed paper, and chill.
- Heat a stainless steel skillet till very warm but not smoking. Add in oil. Sprinkle salt and pepper on both sides of the steaks. Place in the skillet and cook for 3 min per side for medium-rare. Transfer filets to a cutting board.
- To the pan add in shallots. Let cook for 1 minute, stirring. Add in the red wine and let reduce till almost all the liquid has evaporated. Add in the beef stock and let reduce by half. Stir in the fines herbes butter. Serve the filet mignon with the sauce.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 2 servings | |
| Calories 752 | |
| Calories from Fat 530 | 70% |
| Total Fat 59.23g | 74% |
| Saturated Fat 24.33g | 97% |
| Trans Fat 0.18g | |
| Cholesterol 179mg | 60% |
| Sodium 392mg | 16% |
| Potassium 781mg | 22% |
| Total Carbs 2.28g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.19g | 0% |
| Protein 45.08g | 72% |
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