Combine salt, pepper and oregano; sprinkle on all sides of tenderloins.
Heat heavy skillet over medium-high heat.
Sear steaks on one side until dark brown; flip and repeat.
Remove steaks from pan.
Deglaze pan with red wine; add shallots and rosemary and reduce until almost dry.
Add beef stock and reduce by half.
Strain rosemary and shallots out of reduction and mix in balsamic.
Serve with potato and green vegetable.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1246g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 10 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2500.1mg||86 %|
|Potassium 2241.4mg||59 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 26.5g|
|Protein 20.3g||29 %|
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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: 370
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