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Raciónes: 6


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  1. 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.
  2. 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.


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%
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