| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Restaurants | 8 | Servings | |
INGREDIENTS
| 4 | lb | Filet mignon, cut 1/2" thick |
| 4 | Onions, sliced cut strips | |
| 1 | c | Butter, melted |
| 16 | oz | Pimento, cut in strips |
| Salt and pepper | ||
| Toast points |
INSTRUCTIONS
Place meat on cold rack of broiler pan. Broil 3 inches from heat to desired doneness, turning once. Allow 14 to 16 minutes total time for rare; 18 to 20 minutes for medium. Meanwhile, in a large skillet saute onion in butter till tender; add pimiento and salt and pepper to taste. Cook and stir mixture for 2 to 3 minutes. Cut broiled steak in thin slices; add to sauce. Serve immediately with toast points. Source: The Palm, New York, New York. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 246
Calories From Fat: 204
Total Fat: 23.3g
Cholesterol: 61mg
Sodium: 14.1mg
Potassium: 205.9mg
Carbohydrates: 9.9g
Fiber: 2.4g
Sugar: 4.7g
Protein: 1.7g