Beef Tenderloin Steaks On Potato Galettes With Mustard Sa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | French | October 199 | 1 | Servings |
INGREDIENTS
| 4 | T | Unsalted butter, 1/2 stick |
| 1/2 | c | Plus 1 tablespoon chopped |
| shallots | ||
| 1/2 | c | Dry white wine |
| 2 | c | Chicken stock or canned |
| low-salt chicken | ||
| broth | ||
| 1 | c | Beef stock or canned beef |
| broth | ||
| 1 | Russet potato, peeled | |
| grated | ||
| drained well | ||
| 12-ounce | ||
| 1/2 | c | Fresh white breadcrumbs made |
| from French | ||
| bread | ||
| 2 | T | Chopped fresh parsley |
| 3 | T | Olive oil |
| 2 | Beef tenderloin steaks | |
| about 1 inch thick | ||
| 6-ounce | ||
| 1 | T | Coarse-grained mustard |
| 23 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Melt 2 tablespoons butter in heavy medium saucepan over medium-high heat. Add 1/2 cup shallots and saute 4 minutes. Add wine and boil 1 minute. Add both stocks and boil until reduced to 2/3 cup, about 28 minutes. (Sauce can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Preheat oven to 200F. Mix potato, breadcrumbs, 1 tablespoon parsley and remaining 1 tablespoon shallots in medium bowl. Sprinkle with salt and pepper. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Mound potato mixture in skillet in 2 portions, dividing evenly. Using metal spatula, press each into 5-inch oval. Cook until bottom is brown and crisp, about 10 minutes. Turn and cook until second side browns, about 5 minutes. Transfer galettes to baking sheet. Keep warm in oven. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet). Add sauce to skillet and bring to boil, scraping up browned bits. Mix in mustard. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Place potato galettes on plates. Top each with 1 steak. Spoon sauce over. Sprinkle with remaining 1 tablespoon parsley and serve. Makes 2 servings. Bon Appetit October 1999 Converted by MC_Buster. Per serving: 1467 Calories (kcal); 132g Total Fat; (85% calories from fat); 37g Protein; 15g Carbohydrate; 265mg Cholesterol; 116mg Sodium Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
A Message from our Provider:
“Find God. You were born to appreciate perfection”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4295
Calories From Fat: 1492
Total Fat: 168.1g
Cholesterol: 301.3mg
Sodium: 13279.5mg
Potassium: 7442.8mg
Carbohydrates: 487.4g
Fiber: 44.6g
Sugar: 100.3g
Protein: 196.1g