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Ingredientes
- 4 eggplant slices, peeled (1/4" thick)
- All purpose flour
- 4 tbsp. butter
- 1/4 c. minced shallots
- 2 tbsp. butter
- 1/2 c. beef broth
- 2 tbsp. white wine
- 2 tbsp. burgundy wine
- 8 mushroom caps
- 4 (4 ounce.) beef tenderloin filets
- 4 ounce. prosciutto ham slices
Direcciones
- Dip eggplant slices lightly in flour. In 10" skillet cook eggplant in 4 Tbsp. butter, till both sides are browned, about 5 min. Remove and keep hot. In same skillet cook shallots in 2 Tbsp. butter for 1 to 2 min. Stir in beef broth and wine. Add in mushroom caps. Cover and cook 4 min more.
- Salt and pepper pcs of tenderloin, dip in flour. Pan fry in warm fat to desired doneness, about 2 to 2 1/2 min per side for rare. For each serving layer eggplant slices, prosciutto and beef. Remove mushrooms from sauce, spoon about 1 Tbsp. shallot sauce over Tournedos. Top each with 2 mushroom caps. Makes 4 servings. Serve with asparagus tips with Hollandaise Sauce, baked potato, salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 6 servings | |
| Calories 340 | |
| Calories from Fat 180 | 53% |
| Total Fat 20.27g | 25% |
| Saturated Fat 10.57g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 195mg | 8% |
| Potassium 932mg | 27% |
| Total Carbs 16.18g | 4% |
| Dietary Fiber 8.6g | 29% |
| Sugars 6.24g | 4% |
| Protein 23.94g | 38% |
