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Ingredients
- 8 x Black Buck medallions, (2 ounce. ea.)
- 1/2 c. mushrooms, sliced
- 1/4 c. tomatoes, diced
- 1/2 c. red onion, julienne
- 1 Tbsp. fresh garlic, minced
- 1 Tbsp. cilantro, minced
- 1/8 c. jalapeno, minced
- 2 ounce extra virgin olive oil
- 1/2 c. red wine
- 1/2 c. white wine
- 1/4 c. water
- salt and pepper, to taste
Directions
- Sprinkle medallions with salt, pepper and garlic. Lb. Black Buck medallions with meat hammer till about 1/4" to 1/2" thick. Place saute/fry-pan on burner; put in extra virgin olive oil, get it warm. Place medallions in pan and sear one side; turn over and sear other side. Add in mushrooms, tomatoes, onion, garlic, jalapeno, and cilantro. Continue cooking till meat reaches desired doneness. Remove meat from pan; place on hot platter. Drain grease. Place pan with veggies back on burner. Glaze pan with white and red wine. Add in water. Add in salt, to taste. Prepare Roux; add in to pan to thicken juices to a medium consistency. Pour over the meat and serve.
- Serves 4 people.
- Roux: Mix to create a paste (roux):1/2 c. butter, melted3/4 c. flour
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 2 servings | |
| Calories 379 | |
| Calories from Fat 252 | 66% |
| Total Fat 28.53g | 36% |
| Saturated Fat 3.93g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 315mg | 9% |
| Total Carbs 9.65g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.27g | 3% |
| Protein 1.47g | 2% |
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