Serve these tasty beef medallions with crusty French bread so you can sop up every drop of the rosemary sauce.
Sprinkle steaks with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add steaks; cook 8 minutes, turning every 2 minutes. Transfer beef to a serving platter; cover and keep warm.
Reduce heat to medium-low; add rosemary, shallot and garlic to pan. Cook, stirring constantly, 30 seconds. Add wine and broth; bring to a boil over high heat. Cook, stirring often, 10 minutes or until reduced to 1/3 cup. Remove from heat; stir in butter. Yield: 4 servings (serving size: 1 steak and 2 tablespoons sauce).
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Serving Size: 1 Serving (474g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 888 | ||
Calories from Fat: 579 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.3g | 86 % | |
Saturated Fat 26.3g | 132 % | |
Monounsaturated Fat 27.3g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 229.7mg | 71 % | |
Sodium 691.4mg | 24 % | |
Potassium 1133.1mg | 30 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2g | ||
Protein 68.3g | 98 % | |
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: 888
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