Photo: Lily Banse
Herb-Crusted Beef Medallions with Zinfandel-Shallot Sauce
13 ingredients
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Estimated Nutrition (whole recipe, rough)
1046
Calories
50g
Protein
34g
Fat
124g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large shallots, chopped
- 1 cup Zinfandel or other full-bodied red wine
- 2 cups beef stock
- 2 Tbs. plus 1/2 cup panko bread crumbs or
- other coarse dried bread crumbs
- 1 tsp. unsalted butter
- 3 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh thyme
- 1 Tbs. chopped fresh sage
- 1 egg white
- 4 filets mignons, trimmed, each 5 oz. and 1 1/4
- inches thick
- Salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes