Twin Walnut crusted Eye Round Beef Filets drizzled with Maple Grove Farms of Vermont Bluberry Syrup Pan Sauce. Onside, Celery and Spinach Greens with Carrot, Celery Stalk and Tomato concasse dressed in a warm roasted Garlic and Tomato Seed Vinaigrette. Paired with Eagle Crest Vineyards Midnight Moon, a dry red that has a hint of blueberry aroma.
Roasted Garlic and Tomato Seed Vinaigrette:
Make a Aluminum Foil pocket. Insert The Garlic Clove, reserved Tomato seeds and drizzle with oil. Fold the pocket and roast in a 350 degree oven for 10 minutes.
Combine roasted ingredients with the Vinegar in a food processor -or- blender. Mix and slowly drizzle the remaining oil until emulsified.
Season to taste.
Heat a skillet with a drizzle of oil. Add carrots, celery stalk and sweat. Then the celery greens and spinach turn off heat and cover. If the greens do not wilt, turn heat back up until they do.
Add Dressing just before service.
Dry roast the Walnuts in a 350 degree oven for 8-12 minutes depending if they are whole or chopped. Grind using a spice grinder, blender, food processor, etc. Add to bowl with other ingredients and mix.
In a separate bowl beat the egg with a little water or cream.
Yet another bowl for the Flour.
This will be the dredging for the Beef.
Season the cuts with salt and pepper. Then coat each in the flour mixture. Then dip into the Egg wash. Finally, coat with the Walnut breading.
Heat a skillet that will comfortably fit the breaded cuts of beef. Once the pan is hot, add the butter and slightly brown it. Sear the beef until a nice brown color is reached on both sides. Place the cuts on a separate pan and into the 350 degree oven until desired eating temperature is reached.
Keep the pan the beef was seared in on high heat. Deglaze with the wine (optional) and the Blueberry Syrup. Mix well and remove from heat.
Assemble the components onto your plate and drizzle the pan sauce over the beef. Chew on That!
Use the proper equipment and adjust heat according to what pans your using. Mix it up with ingredients and flavors to make this dish your own.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1181g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1310 (66%)|
|Amt Per Serving||% DV|
|Total Fat 145.5g||194 %|
|Saturated Fat 21.5g||107 %|
|Monounsaturated Fat 35.8g|
|Polyunsanturated Fat 62.3g|
|Cholesterol 557.8mg||172 %|
|Sodium 483.1mg||17 %|
|Potassium 2945.6mg||78 %|
|Total Carbohydrate 71g||21 %|
|Dietary Fiber 19.1g||77 %|
|Sugars, other 51.9g|
|Protein 113.3g||162 %|
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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: 2000
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