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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick. | 2. Season with the salt and pepper. | 3. In a medium skillet, melt a tablespooon of butter over med-high heat. | 4. Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side. | 5. After browning remove each tenderloin from pan and keep warm. | 6. Add remaining butter to skillet, and when melted, add mushrooms and shallots. | 7. Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer. | 8. Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed. | 9. Add broth and wine, and bring to a boil. | 10. Cook until liquid is thickened and reduced to about 1/2 cup. | 11. Return beef to the pan, and heat through, about 1 minute. | 12. Arrange beef on plate and spoon sauce and mushrooms over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	1			1119.7359	0.0	88.8989	82.3255
salt			coarse	-	-	-	-
black pepper			coarse ground	-	-	-	-
butter	2 -3	tablespoons		0.0	0.0	0.0	0.0
shallot	1 -2	cup	minced	0.0	0.0	0.0	0.0
mushroom	3/4	cup	sliced	-	-	-	-
sugar	1/2	tablespoon		27.531	6.8862	0.0	0.0
red wine vinegar	1/2	tablespoon		1.4155	0.0201	0.003	0.0
garlic clove	2		minced	-	-	-	-
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
rosemary	1/2	teaspoon	dried	0.4585	0.0724	0.0116	0.0205
flour	1/2	tablespoon		18.0712	3.9564	0.2938	0.0701
beef broth	3/4	cup		12.6	0.07200000000000001	2.052	0.396
red wine	3/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.