Try this Beef Medallions in Red Wine Sauce Jb recipe, or contribute your own.
Suggest a better descriptionThis quick, rich entree is terrific served over buttered noodles. Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, saute beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; saute until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over. Bon Appetit March 1996 Posted to MM-Recipes Digest by Julie Bertholf
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Serving Size: 1 Servnig (449g) | ||
Recipe Makes: 4 | ||
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Calories: 658 | ||
Calories from Fat: 385 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.7g | 57 % | |
Saturated Fat 19.9g | 99 % | |
Monounsaturated Fat 16.3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 142.8mg | 44 % | |
Sodium 566mg | 20 % | |
Potassium 821mg | 22 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 9.3g | ||
Protein 35.9g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 658
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