Try this Filet Mignon En Chevreuil recipe, or contribute your own.
Suggest a better descriptionAn hour and a half before serving time, prepare a marinade by combining the vinegar, pepper, parsley, thyme, carrot, celery, and onion. Place the filets in a glass or plastic container and pour the marinade over to cover. Marinate 1 hour, turning once if liquid does not cover. Remove the steaks from the marinade; strain and reserve marinade for sauce. Warm the butter in a skillet. When quite hot but not yet smoking, saute the filets, turning once or twice, until of desired degree of doneness. Place on dinner plates and slice each filet diagonally into four or five pieces. Top each serving with 1 tablespoon Chevreuil Sauce. L ENTRECOTE STEMMONS FREEWAY NORTH, DALLAS. WINE: RICHEBOURG From the
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 46 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.4mg | 1 % | |
Potassium 95.9mg | 3 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.7g | ||
Protein 0.1g | 0 % | |
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: 46
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