Post by JJ Judkins on Oct 25, 2010 14:48:34 GMT -6
* Exported from MasterCook *
Beef Fillets with Burgundy Mushroom Sauce
Recipe By :Taste of the South
Serving Size : 4 Preparation Time :0:10
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons butter
1 large Vidalia onion -- sliced
1 package sliced mushrooms -- (8-ounce)
2 teaspoons minced garlic
4 beef tenderloin steaks -- (8-ounce) beef tenderloin fillets
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper -- divided
2 tablespoons olive oil
1 tablespoon all-purpose flour
1 cup beef broth
1/2 cup red wine
1/4 teaspoon salt
In a large skillet, melt butter over medium heat. Add onion; cook for 6 minutes. Add mushrooms and garlic; cook for 5 minutes, stirring frequently. Remove pan from heat, and spoon mushroom mixture into a bowl.
Season both sides of fillets with garlic salt and 1/4 teaspoon pepper.
In the same skillet, heat oil over medium heat. Cook steaks for 5 to 6 minutes on each side, or until desired degree of doneness.* Remove from pan and place on a baking sheet in a warm oven.
Add flour to drippings in skillet and cook, stirring constantly, for 2 minutes. Gradually add broth, whisking until smooth. Add wine, salt, and remaining 1/4 teaspoon pepper. Cook for 6 to 7 minutes, or until slightly thickened. Add mushroom mixture; cook for 1 minute, or until heated through. Spoon sauce over steaks to serve.
Source:
"http://www.recipe.com/beef-fillets-with-burgundy-mushroom-sauce/"
Start to Finish Time:
"0:40"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 528 Calories; 44g Fat (77.9% calories from fat); 21g Protein; 7g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 924mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 7 1/2 Fat; 0 Other Carbohydrates.
NOTES : The best way to ensure that meat reaches a safe internal temperature is to use a meat thermometer. This cuts out the guesswork and prevents overcooking or under-cooking of meat. According to the USDA, beef tenderloin should be cooked to an internal temperature of at least 145 degrees F.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Beef Fillets with Burgundy Mushroom Sauce
Recipe By :Taste of the South
Serving Size : 4 Preparation Time :0:10
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons butter
1 large Vidalia onion -- sliced
1 package sliced mushrooms -- (8-ounce)
2 teaspoons minced garlic
4 beef tenderloin steaks -- (8-ounce) beef tenderloin fillets
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper -- divided
2 tablespoons olive oil
1 tablespoon all-purpose flour
1 cup beef broth
1/2 cup red wine
1/4 teaspoon salt
In a large skillet, melt butter over medium heat. Add onion; cook for 6 minutes. Add mushrooms and garlic; cook for 5 minutes, stirring frequently. Remove pan from heat, and spoon mushroom mixture into a bowl.
Season both sides of fillets with garlic salt and 1/4 teaspoon pepper.
In the same skillet, heat oil over medium heat. Cook steaks for 5 to 6 minutes on each side, or until desired degree of doneness.* Remove from pan and place on a baking sheet in a warm oven.
Add flour to drippings in skillet and cook, stirring constantly, for 2 minutes. Gradually add broth, whisking until smooth. Add wine, salt, and remaining 1/4 teaspoon pepper. Cook for 6 to 7 minutes, or until slightly thickened. Add mushroom mixture; cook for 1 minute, or until heated through. Spoon sauce over steaks to serve.
Source:
"http://www.recipe.com/beef-fillets-with-burgundy-mushroom-sauce/"
Start to Finish Time:
"0:40"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 528 Calories; 44g Fat (77.9% calories from fat); 21g Protein; 7g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 924mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 7 1/2 Fat; 0 Other Carbohydrates.
NOTES : The best way to ensure that meat reaches a safe internal temperature is to use a meat thermometer. This cuts out the guesswork and prevents overcooking or under-cooking of meat. According to the USDA, beef tenderloin should be cooked to an internal temperature of at least 145 degrees F.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0