To prepare the brown sauce: Clean and slice carrot and onion. Melt butter and fry the bones until brown. Add the vegetables, bay leaf and peppercorns. Slowly add the flour and cook on low flame till golden brown. Remove from heat and add the stock, stirring continuously to avoid lumps. Simmer for 30 minutes. Skim the sauce then strain it. Use as per required. CLEAN and trim the beef fillet. Marinate in a mixture of olive oil, wine, garlic and crushed peppercorns for at least three hours. Saute the meat on a griller to seal the outside and keep turning for about three minutes. Cook the remaining marinade in a sauce pan. Add the brown sauce and simmer till it is reduced to half its quantity. Add salt to taste. Add diced tomatoes, sliced mushrooms and cook the fillet in the sauce till the meat is cooked. Remove, the meat and slice it. Arrange the meat slices on a plate and pour the sauce over it. Serve hot. NOTES : Sliced Fillet Of Beef Stewed In Red Wine, Pepper, Mushroom And Tomatoes
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|Serving Size: 1 Serving (564g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 583 (66%)|
|Amt Per Serving||% DV|
|Total Fat 64.8g||86 %|
|Saturated Fat 30.7g||154 %|
|Monounsaturated Fat 24.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 211.8mg||65 %|
|Sodium 859.9mg||30 %|
|Potassium 868.1mg||23 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 11.1g|
|Protein 53.3g||76 %|
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Calories per serving: 885
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