Fillet a la Moutarde
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INGREDIENTS
- 1 Sprig chervil; finely
- 4 tb Butter; at room temperature
- 1/2 c Whipping cream
- 1 c Dry white wine
- 1 Green onion stem; finely
- 1 Sprig parsley; finely
- 2 Shallots
- 1 Sprig thyme; finely chopped
- 3 tb Dijon mustard
- 6 (8-oz.) filets mignons
- FINES HERBES
INSTRUCTIONS
Heat butter in saute pan until it sizzles. Saute filets over high heat until juice begins to appear on surface, then turn & brown on other side. Remove from pan, place on serving platter, & keep warm. Saute shallots in butter remaining in pan about 1 min.; dont brown. Add wine & reduce about 1/2 min. to let alcohol evaporate. Add cream and cook over medium heat about 5 min. until reduced by half. Add mustard and the fines herbes. Stir well. Pour sauce over filets and serve at once with Garniture de Legumes. (SEE RECIPE) LE CAFE ROYALE MINNEAPOLIS, BLOOMINGTON: WINE: CHATEAU VIGNELAURE, 1977 From the
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (40g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 43 | ||
| Calories from Fat: 22 (51%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.5g | 3 % | |
| Saturated Fat 1.2g | 6 % | |
| Monounsaturated Fat 0.9g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 6.8mg | 2 % | |
| Sodium 173.8mg | 6 % | |
| Potassium 64.8mg | 2 % | |
| Total Carbohydrate 2.9g | 1 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 2.4g | ||
| Protein 1g | 1 % | |
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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: 43
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