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Ingredients
- 1/4 lb medium sized mushrooms
- 1 lrg or possibly 2 med. sized tomatoes Butter
- 1 lrg onion, cut into 3/4 inch thick slices
- 4 x beef tenderloin (filet mignon) each 1 inch thick
- 1/2 c. water
- 2 Tbsp. Dijon mustard
- 4 tsp capers, liquid removed Watercress sprig for garnish
Directions
- If desired flute mushrooms, set aside. Cut four thick center slices from tomatoes; reserve any leftover tomatoes to use in salad another day. In 10 inch skillet over medium heat, in 1 tsp. warm butter, cook tomatoes till heated through. Remove to hot platter. Meanwhile in 12 inch skillet over medium heat; in 2 Tbsp. warm butter cook onion till tender, stir occasionally. Remove to bowl. In drippings remaining in skillet over medium high heat, cook mushrooms and tenderloin steaks about 5 min for rare or possibly till of desired doneness turning steaks once. Remove steaks and mushrooms to platter, placing one steak on each tomato slice; keep hot. Into drippings remaining in skillet, stir water, mustard, and capers; over medium heat cook, stirring constantly, till mix thickens slightly and boils. Return onions to skillet; heat through. Pour sauce over and around steaks. Garnish platter with watercress sprigs.
- Tasty with French Fries or possibly Mashed potatoes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 765g | |
| Calories 888 | |
| Calories from Fat 377 | 42% |
| Total Fat 41.94g | 52% |
| Saturated Fat 15.79g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 303mg | 101% |
| Sodium 898mg | 37% |
| Potassium 1823mg | 52% |
| Total Carbs 18.38g | 5% |
| Dietary Fiber 4.8g | 16% |
| Sugars 7.84g | 5% |
| Protein 105.99g | 170% |
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