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Suggest a better descriptionPress freshly ground peppper into both sides of filets. (Use a mortar & pestle to coarsely grind pepper.) Salt the beef to taste. Heat butter and olive oil in a large skillet. Dissolve bouillon cube in water. When butter and oil are at frying temperature, sear filets on both sides; then cook for about 5 minutes on each side. Put meat on heated platter. Add the wine and bouillon to skillet. Stir and scrape to deglaze the pan. Add brandy. Pour sauce over filets and serve immediately. Source: "Mountain Measures"--Junior League of Charleston, WV Ed. 1974 Recipe by: Ronald A. McKenney Posted to MC-Recipe Digest V1 #624 by Bill Spalding
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 6 | ||
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Calories: 618 | ||
Calories from Fat: 404 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.9g | 60 % | |
Saturated Fat 19.9g | 99 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 153.1mg | 47 % | |
Sodium 289.8mg | 10 % | |
Potassium 619.7mg | 16 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.8g | ||
Protein 43.8g | 63 % | |
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: 618
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