1) Combine creme fraiche, moutard, tomato paste, Worcestershire sauce, paprika, salt, pepper to taste, and bullion in a medium-sized saucepan and simmer slowly for 20 minutes, or until sauce is slightly reduced. Remove from heat and let stand, covered, while completing recipe.
2)Cut the meat into thin slices on the diagonal. Heat remaining butter in the skillet and saute the pieces of filet on high until just lightly browned, 3 or 4 minutes. Transfer pieces to a plate as each batch is browned.
3) Trim stem ends off mushrooms and discard. Wipe mushrooms with a damp paper towel and slice thin. Melt 3 tbsp of the butter in a medium-sized skillet and saute mushrooms and onions until tender and golden, about 10 minutes. Transfer to a bowl and reserve.
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|Serving Size: 1 Serving (2769g)|
|Recipe Makes: Servings|
|Calories from Fat: 2083 (87%)|
|Amt Per Serving||% DV|
|Total Fat 231.4g||309 %|
|Saturated Fat 139.5g||698 %|
|Monounsaturated Fat 59.7g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 604.6mg||186 %|
|Sodium 2114.4mg||73 %|
|Potassium 4239.7mg||112 %|
|Total Carbohydrate 72.8g||21 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 59.8g|
|Protein 29.4g||42 %|
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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: 2399
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