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Filet De La Madère (Beef Tenderloin W- Madeira Wine Sauce)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.0183
Energy (kCal)521.8856
Carbohydrates (g)14.0557
Total fats (g)49.9017
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In heavy skillet heat 1 T butter with 1 1/2 t oil. | 2. Add garlic & onions and cook until lightly browned. Remove from heat & season with thyme, salt, & pepper. | 3. Add 1 T butter and 1 1/2 t oil to skillet. Add fillets and cook 5 minutes per side (medium rare) or to desired doneness. Transfer fillets to warm plate & cover with foil. | 4. Add madeira wine to skillet and heat, stirring and scraping any brown bits from bottom of pan, until reduced by half. | 5. Add broth and again reduce by half. | 6. Add cream & stir until thickened. | 7. Add fillets back to pan & heat until warmed. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    onion 1/4 cup diced 16.0 3.736 0.44 0.04
    garlic clove 2 chopped - - - -
    thyme 1 tablespoon 2.424 0.5868 0.1334 0.0403
    sea salt 1/8 teaspoon coarse - - - -
    black pepper 1/8 teaspoon coarse ground 0.7216 0.1839 0.0299 0.0094
    beef tenderloin fillet filet mignon 2 - - - -
    madeira wine 1/2 cup - - - -
    beef broth 1/2 cup 8.4 0.048 1.368 0.264
    heavy cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003

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



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