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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix water and sugar in saucepan. | 2. Bring to boil, stirring until sugar is dissolved. | 3. Boil syrup, without stirring until a golden caramel. | 4. Remove pan from heat and slowly add vinegar down side of pan (caramel will steam and harden). | 5. Cook caramel over moderate heat while stirring. | 6. Cook until dissolved (about 3 min). | 7. Remove from heat. | 8. Cook onion in butter over moderate heat until golden or caramelized (about 5 mins). | 9. Add wine and boil until reduced to 1 cup (about 15 mins). | 10. Stir in stock or demiglace and boil until mixture is reduced to about 2 cups (about 10 minutes). | 11. Remove pan from heat and stir in caramel. | 12. Pour sauce through a sieve into a bowl. | 13. Serve over filets mignon, cooked to your liking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/4	cup		0.0	0.0	0.0	0.0
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
red wine	2	cups		-	-	-	-
demi glace	2	cups		0.0	0.0	0.0	0.0
filet mignon	4 -6			0.0	0.0	0.0	0.0

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