Add the water, red wine, shallots, tomato paste , parsley and bay leaf to a small saucepan set over medium heat. Bring the mixture to a boil and reduce it to half its original volume. Strain, discard shallot mixture. reserve for later.
Trim fillet and tie with string to keep it in shape. Place on a rack in a baking dish. Brush with combined butter oil & garlic. sprinkle with pepper. Bake in hot oven for 10 minutes, reduce heat and cook until done, aprox 20-30 mins. Take out and rest while you finish the sauce.
Pour any pan drippings from beef into small frying pan, add flour, cook, add sauce mixture, bring to the boil while stirring . whisk in butter in small amounts. serve immediately.
Serve with Yorkshire puddings & roast veges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 servings` (301g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 458 (66%)|
|Amt Per Serving||% DV|
|Total Fat 50.8g||68 %|
|Saturated Fat 19.1g||95 %|
|Monounsaturated Fat 19.4g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 144.3mg||44 %|
|Sodium 741.5mg||26 %|
|Potassium 751mg||20 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.9g|
|Protein 44.1g||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: 692
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!