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Add a photoServings: 4
Ingredients
- 1 1/4 lb Filet mignon -- cut 1-in Thick Salt and pepper
- 1 Tbsp. Vegetable oil
- 2 Tbsp. Butter
- 1 Tbsp. Shallots minced fine
- 1/2 c. Dry red wine
- 1/2 c. Brown sauce -- or possibly canned Gravy Watercress for garnish
Directions
- 1. Sprinkle the meat with salt and pepper to taste. Heat the oil in a large skillet, large sufficient to hold the slices in one layer. Brown the meat on both sides, about 1-2 minutes. to a side. Or possibly cook longer if you prefer meat well done.
- 2. Transfer the meat to a heated serving platter and keep hot.
- 3. Pour off the fat from the skillet. Add in 1 tbsp of the butter and when it is warm, add in the shallots. Cook briefly, stirring, then add in the wine. Cook till almost reduced by half. Stir in the brown sauce and cook about 2 minutes.
- 4. Put the sauce through a fine strainer into a small saucepan. Add in salt and pepper to taste. Swril in the remaining butter. Spoon the sauce over the meat and garnish with watercress.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 482 | |
| Calories from Fat 318 | 66% |
| Total Fat 35.51g | 44% |
| Saturated Fat 14.41g | 58% |
| Trans Fat 0.09g | |
| Cholesterol 109mg | 36% |
| Sodium 244mg | 10% |
| Potassium 572mg | 16% |
| Total Carbs 5.56g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.03g | 2% |
| Protein 28.23g | 45% |
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