2 | beef, filets mignon, about 2 cm thick | 300 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 | shallots, finely chopped | 40 g | |
1 tsp | olive oil | 5 mL | |
1 tbsp | butter, unsalted | 14 g | |
aluminum foil | |||
1/4 cup | beef broth | 65 mL | |
1/2 tbsp | paprika | 5 g | |
1 tbsp | Dijon mustard | 16 g | |
2 tsp | Worcestershire sauce | 10 mL | |
2 tbsp | whipping cream 35% | 30 mL |
For proper cooking all the way through the filet, it is important to let it stand at room temperature ½ hour before cooking.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
per 1 serving (170 g)
Amount % Daily Value |
Calories 300 |
Fat 17 g 27 % |
Saturated
8.8 g
46 % |
Cholesterol 90 mg |
Sodium 310 mg 13 % |
Carbohydrate 6 g 2 % |
Fibre 1 g 6 % |
Sugars 1 g |
Net Carbs 5 g |
Protein 29 g |
Vitamin A 23 % |
Vitamin C 6 % |
Calcium 4 % |
Iron 31 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | 3 ½ |
Fats | 2 |