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Suggest a better descriptionRecipe by: Culinary Institute of America - The New Professional 1. Saute the beef in the clarified butter to the desired doneness. Keep the beef warm. 2. Saute the garlic in clarified butter to release its aroma. 3. Add the tomato and demi-glace. Let the mixture reduce slightly. 4. Add the tarragon and adjust the seasoning to taste. 5. Serve the sauce on the medallions.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 424 | ||
Calories from Fat: 278 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 112.3mg | 35 % | |
Sodium 85.5mg | 3 % | |
Potassium 525.1mg | 14 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.9g | ||
Protein 33.5g | 48 % | |
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: 424
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