Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 4 Tbsp. butter
- 4 x beef top loin steaks, boneless,
- Â Â each cut 3/4 inch thick
- 1/2 lb mushrooms, cut into
- 1/4 x inch slices
- 3/4 tsp salt">salt or possibly seasoned salt">salt
- 1/4 c. red port wine
- Â Â minced parsley for garnish
Direcciones
- In 12-inch skillet over medium-high heat, in 2 Tbsp. warm butter, brown steaks on both sides. Use tongs to turn them.
- Cook till of the desired doneness, about 3 min per side for rare. Remove steaks to a large hot platter and keep hot..
- In the same skillet over medium heat, heat remaining butter.
- Add in the sliced mushrooms together with salt and pepper and cook, stirring, till mushrooms are just tender. Stir in wine, scraping to loosen brown bits from bottom of skillet. Pour mushroom and wine mix over steaks; garnish with chop- ped parsley and serve immediately.
- Serves 4
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 498g | |
| Recipe makes 4 servings | |
| Calories 1079 | |
| Calories from Fat 680 | 63% |
| Total Fat 75.65g | 95% |
| Saturated Fat 33.12g | 132% |
| Trans Fat 0.0g | |
| Cholesterol 266mg | 89% |
| Sodium 737mg | 31% |
| Potassium 1485mg | 42% |
| Total Carbs 3.85g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.07g | 1% |
| Protein 86.93g | 139% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
