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Ингредиенты
- 6 slc Prime beef tenderloin, 4-ounce
- 6 ounce Herbed cream cheese, softened
- 3 Tbsp. Clarified butter Flour
- 1/4 c. Finely minced fresh shallots
- 1 c. Sliced fresh mushrooms
- 1 1/2 c. Bordelaise (see recipe)
- 1/2 c. Dry red wine Salt & grnd black pepper
- 1 1/2 lb Fresh spinach Minced fresh parsley
Инструкции
- Slice into side. Place about 2 tbs. sorftened cheese in each pocket of tenderloin medallion to create pocket. Healthy pinch closed, refrigerate1 hr. or possibly till cheese is hard. Heat butter in heavy skillet on high heat. Lightly dredge each medeallion in flour, saute/fry till well browned but still pink inside.
- remove from skillet, reserve on warmed serving platter. Add in shallots & mushrooms to skillet. Saute/fry 4-5 minutes., till cooked but slightly hard. Add in Saute/fry Bordelaise, simmer 1-2 minutes. Add in wine, simmer 4-5 minutes., more Season to taste. Wash spinach thoroughly , remove tough stems. Place in pot, steam in moisture remaining on leaves 2 minutes. till tender. Place beds of spinach on individual plates. Place a tenderlion medallion on each; spoon the sauce over. Garnish generously with minced fresh parsley.
- HECK'S
- DETROIT AVE.,CLEVELAND;WINE:ZACA
- MESA CABERNET SAUVIGNON,1979
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 6 servings | |
| Calories 25 | |
| Calories from Fat 3 | 12% |
| Total Fat 0.36g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 66mg | 3% |
| Potassium 511mg | 15% |
| Total Carbs 4.32g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.53g | 0% |
| Protein 2.83g | 5% |
