Beef Medallions With Burgundy Mushroom Sauce (Chef Tony) Recipe
Servings: 1
Ingredients
- 6 ounce Filet mignon, (split) Flour Seasoning salt
- 2 Tbsp. Oil
- 2 lrg Mushrooms
- 4 ounce Burgundy wine
Directions
- Split filet, gently tenderize. Lightly coat with flour and seasoning.
- Heat oil in skillet; add in filet medallions and mushrooms. Cook to desired doneness. Add in burgundy and reduce to smooth consistancy.
- Remove from heat and top with sauce. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 353g | |
| Calories 764 | |
| Calories from Fat 518 | 68% |
| Total Fat 57.93g | 72% |
| Saturated Fat 14.38g | 58% |
| Trans Fat 0.7g | |
| Cholesterol 111mg | 37% |
| Sodium 86mg | 4% |
| Potassium 650mg | 19% |
| Total Carbs 5.65g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.74g | 0% |
| Protein 34.48g | 55% |
