Beef filets in mustard port reduction
1. Knead butter and flour together.
2. Pat dry filets and salt lightly. Heat oil in heavy skillet until almost smoking. Sauté filets about 3 minutes a side. Place on warm plate covered.
3. In skillet cook shallots over moderate heat until wilted. Add port and red wine and reduce by 1/2 to 2/3.
4. Add broth and reduce again. Whisk in mustard, bring to a boil.
5. Add butter/flour mixture a bit at a timer while whisking. simmer and add juices from meat plate.
6. Slice filets 1/4 inch slices and serve with sauce
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 121 | ||
Calories from Fat: 43 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 143.8mg | 5 % | |
Potassium 114.7mg | 3 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 6.5g | ||
Protein 0.9g | 1 % | |
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: 121
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