What he always served with 98 Provence's Veal Mignon
Cut all mushrooms into julienne or bite size pieces. Melt butter in sauté pan until golden in color. Add mushrooms and sauté on high heat without much stirring. Season with salt and pepper. Deglaze pan with white wine and reduce until dry. Deglaze pan with port and reduce until dry. Add demi-glace and bring to a boil. Add heavy cream and reduce into a sauce consistency. Taste for seasoning, and add chopped parsley or chives if desired.
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Serving Size: 1 Serving (370g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 299 | ||
Calories from Fat: 68 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 11.9mg | 4 % | |
Sodium 210.2mg | 7 % | |
Potassium 1047.2mg | 28 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 13.8g | ||
Protein 6.7g | 10 % | |
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: 299
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