Beef- Herb-crusted with Zinfandel-Shallot Sauce

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Name: Beef- Herb-crusted with Zinfandel-Shallot Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 shallots, large chopped; 1 cup red wine such as Zinfandel; 2 cups beef stock; 2 Tbs. plus 1/2 cup panko bread crumbs; 1 tsp. butter; 3 Tbs. parsley; 1 Tbs. thyme fresh, chopped; 1 Tbs. sage fresh, chopped; 1 egg white; 4 filets mignons trimmed, each 5 oz. and 1 1/4 inches thick; Salt and freshly ground pepper

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INGREDIENTS

2 shallots, large chopped
1 cup red wine ; such as Zinfandel
2 cups beef stock
2 Tbs. plus 1/2 cup panko bread crumbs
1 tsp. butter
3 Tbs. parsley
1 Tbs. thyme ; fresh, chopped
1 Tbs. sage ; fresh, chopped
1 egg white
4 filets mignons ; trimmed, each 5 oz. and 1 1/4 inches thick
Salt ; and freshly ground pepper

INSTRUCTIONS

In a heavy saucepan over medium heat, combine the shallots and wine. Bring to a boil and boil until the liquid has evaporated, about 20 minutes. Add the stock and boil until reduced to 3/4 cup, about 20 minutes more. Remove from the heat and pour into a blender or food processor. Add the 2 Tbs. bread crumbs and the butter and puree to form a smooth sauce.

About 10 minutes before the sauce is ready, in a small bowl, stir together the remaining 1/2 cup bread crumbs, the parsley, thyme, sage and egg white.

Heat a large fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the beef medallions with salt and pepper and add to the pan. Sear, turning once, about 2 minutes per side. Remove from the pan and press the herb mixture onto one side of each medallion.

Again coat the pan with cooking spray and return to medium-high heat. Return the medallions, crumb sides down, to the pan and cook until golden and the meat is medium-rare, about 2 minutes.

Remove from the heat. Ladle the pureed sauce onto warmed individual plates, dividing it evenly. Place the beef medallions, crumb sides up, on the sauce. Serve hot.

NOTES

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Beef- Herb-crusted with Zinfandel-Shallot Sauce

2 shallots, large chopped
1 cup red wine such as Zinfandel
2 cups beef stock
2 Tbs. plus 1/2 cup panko bread crumbs
1 tsp. butter
3 Tbs. parsley
1 Tbs. thyme fresh, chopped
1 Tbs. sage fresh, chopped
1 egg white
4 filets mignons trimmed, each 5 oz. and 1 1/4 inches thick
 Salt and freshly ground pepper

About 10 minutes before the sauce is ready, in a small bowl, stir together the remaining 1/2 cup bread crumbs, the parsley, thyme, sage and egg white.

Again coat the pan with cooking spray and return to medium-high heat. Return the medallions, crumb sides down, to the pan and cook until golden and the meat is medium-rare, about 2 minutes.

Remove from the heat. Ladle the pureed sauce onto warmed individual plates, dividing it evenly. Place the beef medallions, crumb sides up, on the sauce. Serve hot.

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Served with mashed potatoes and roasted asparagus
katehandel

Nutrition

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Serving Size: 1 Serving (609g)
Recipe Makes: 4 Servings

Calories: 180
Calories from Fat: 14 (8%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 2.5mg		1 %
Sodium 977.6mg		34 %
Potassium 1079.4mg		28 %
Total Carbohydrate 9.9g		3 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 9.3g
Protein 10.7g		15 %
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.

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Calories per serving: 180

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