Beef Medallions With Burgundy Mushroom Sauce (chef Tony)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Shelf life, Shelf2 | 1 | Servings | ||
INGREDIENTS
| 6 | oz | Filet mignon, split |
| Flour | ||
| Seasoning salt | ||
| 2 | T | Oil |
| 2 | Mushrooms | |
| 4 | oz | Burgundy wine |
INSTRUCTIONS
Split filet, gently tenderize. Lightly coat with flour and seasoning. Heat oil in skillet; add filet medallions and mushrooms. Cook to desired doneness. Add burgundy and reduce to smooth consistancy. Remove from heat and top with sauce. Serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1493
Calories From Fat: 274
Total Fat: 31.2g
Cholesterol: 0mg
Sodium: 8.6mg
Potassium: 480.7mg
Carbohydrates: 244.2g
Fiber: 8.9g
Sugar: 1.8g
Protein: 33.8g