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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim any excess fat from fillets if necessary. Heat butter and olive oil in a skillet. Dip steaks in pepper and season with salt. Pan fry in hot butter and oil until cooked as desired, turning to evenly brown both sides. Add brandy and flambé. Remove steak from skillet to a serving plate and keep warm. | 2. Add wine and shallots to skillet and sauté 5 minutes. Add stock and butter and cook approximately 2 minutes longer. Sauce should thicken slightly. | 3. Serve sauce with steak. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
filet beef	48	ounces		2653.5125	4.0823	399.1155	116.2102
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
pepper	3	tablespoons	ground	51.957	13.2377	2.1507	0.6748
salt				-	-	-	-
brandy	6	tablespoons		-	-	-	-
red wine	3/4	cup		-	-	-	-
shallot	1		chopped	115.2	26.88	4.0	0.16
beef broth	1 1/2	1/2		25.2	0.14400000000000002	4.104	0.792
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

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