INGREDIENTS

INSTRUCTIONS

Trim all fat from beef. Cut the fillets into 12 crosswise pieces of
equal size, about 1/2-in. thick. 2. Melt 2 tbsp of butter in a  skillet
large enough to hold the pieces comfortably without crowding.  Add the
pieces of filet and cook over moderately high heat about  35-40 sec.
The pieces should be nicely browned on one side. Turn the  pieces and
cook about 30-45 sec. on the other side. 3. Immediately  transfer the
pieces to a warm serving platter. Add the mushrooms to  the skillet and
stir. Add the shallots and cook about 15 sec. Stir in  the vinegar and
capers. Add the sour cream and stir well. Let the  sauce come to a
simmer. Add any juices that have accumulated around  the steak on the
serving platter. Remove the skillet from the heat  and swril in the
remaining butter. 5. Pour the sauce over and around  the steak and
sprinkle the dill on top.  This dish: Medallions de boeuf a la
scandinave  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

Nutrition (calculated from recipe ingredients)
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Calories: 588
Calories From Fat: 287
Total Fat: 32.3g
Cholesterol: 232mg
Sodium: 304mg
Potassium: 1112.8mg
Carbohydrates: 3.7g
Fiber: <1g
Sugar: 2.4g
Protein: 71.8g