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Filete Albanil

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Submitted by pajim215

YIELD

4 servings

PREP

20 min

COOK

30 min

READY

1 hrs

Ingredients

5 5
EACH EACH SWEET BELL PEPPERS
3 3
EACH EACH TOMATOES
chopped
½ 226.8
POUND G MUSHROOMS
sliced
2 2
EACH EACH GARLIC CLOVES
½ 118
CUP ML RED WINE *
1 5
TEASPOON ML OREGANO
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
½ 2.5
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML BUTTER
melted
1 ½ 680.4
POUNDS G BEEF, TENDERLOIN
sliced *
1 5
TEASPOON ML OLIVE OIL

Directions

Remove the stem and core from the peppers.

Split open and remove the veins and seeds.

Wash in cold running water.

Chop the peppers.

Soak in hot water for 20 minutes. Combine the peppers, soaking water, tomatoes, garlic, oregano, and white pepper in an electric blender and puree.

Simmer the tenderloin, mushrooms, pepper purée, wine, and parsley in the butter and oil for 20 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 395g (13.9 oz)
Amount per Serving
Calories 159 44% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 54mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 16%
Sugars g
Protein 11g
Vitamin A 30% Vitamin C 737%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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