Beef Tenderloin in mustard sauce.
Heat margin and brown steaks to desired doneness. Combine the water and mustard and stir. Remove steaks to a heated platter. Add green onion and the vermouth to the pan. Stir and loosen brown bits. Stir in the mustard mixture, capers, salt and bouillon cube. Boil and stir constantly. Add meat and meat juice back to pan and simmer a few minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (257g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 428 | ||
Calories from Fat: 273 (64%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 30.3g | 40 % | |
Saturated Fat 12.1g | 60 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 108.4mg | 33 % | |
Sodium 212.1mg | 7 % | |
Potassium 557.4mg | 15 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1.7g | ||
Protein 33g | 47 % | |
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: 428
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.