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Steak Nicola

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Submitted by jmpolan

YIELD

4 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

4 ½ 2
POUNDS KG BEEF, FILET MIGNON
¼ 59
CUP ML PORT WINE
dry *
¼ 113.4
POUND G MUSHROOMS
sliced
4 6E+1
TABLESPOONS ML BUTTER
½ 2.5
TEASPOON ML KETCHUP
1 237
CUP ML CREME FRAICHE *
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
1 1
X X SALT *
1 1
X X BLACK PEPPER *
½ 0.5
EACH EACH ONIONS
chopped
1 1
EACH EACH SHALLOTS
chopped *
½ 118
CUP ML BEEF STOCK
1 15
TABLESPOON ML CORNSTARCH
1 15
TABLESPOON ML VEGETABLE OIL
4 2E+1
TEASPOONS ML OLIVE OIL
1 1
X X POTATOES
noisettes *

Directions

Heat 2 tablespoons butter in pan and cook mushrooms along with onion and shallot.

Add broth, ketchup and worcestershire.

Cook 1 minute.

Stir cream with cornstarch and stir into sauce until thick.

Season with salt and pepper.

Set aside.

Heat oil in another pan.

Add butter and cook steaks rare, 1 minute on each side.

Remove steaks to individual baking dish es oiled with olive oil.

Deglaze pan where steaks have been cooked with the wine.

Pour pan juices over steaks and top with cream sauce.

Bake in pre-heated 375 degree F oven for 10 minutes.

Surround each steak with potatoes noisettes and serve very hot in the same dish where they were baked.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 608g (21.4 oz)
Amount per Serving
Calories 1106 43% from fat
 % Daily Value *
Total Fat 53g 81%
Saturated Fat 21g 105%
Trans Fat 0g
Cholesterol 367mg 122%
Sodium 465mg 19%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 290g
Vitamin A 8% Vitamin C 3%
Calcium 11% Iron 51%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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