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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine winel, chicken and beef broths in a large pot and boil uncovered over high heat until mixture is reduced to 2 cups. Procedure will take about 1 hour. May prepare a day ahead. Cover and refrigerate until ready to use. | 2. Mix butter and flour in small bowl. | 3. Heat vegetable oil in large skillet over medium high heat. | 4. Season steaks with salt and pepper. | 5. Cook steaks until medium brown throughout, 5-6 minutes per side. | 6. Remove from pan to serving platter. | 7. Add green onion, garlic and thyme to skillet and stir to blend. | 8. Add 1 1/2 cups of the reduced wine mixture to skillet. | 9. Cook over high heat scrapping up brown bits. | 10. Add butter/flour mixture and boil sauce until thickened. Consistency should coat spoon. | 11. Serve steaks with sauce, about 1/4 cup sauce per steak. | 12. Refrigerate leftovers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
merlot	3 1/4	cups		-	-	-	-
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
beef broth	2	cups		33.6	0.192	5.472	1.056
butter	2	tablespoons	unsalted softened	203.628	0.017	0.2414	23.0352
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
beef tenderloin steak	6			419.9	0.0	33.336999999999996	30.872
salt pepper				-	-	-	-
green onion	1/2	cup	chopped	9.585	2.0377	0.3444	0.1668
garlic clove	1	tablespoon	chopped	-	-	-	-
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067

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