Photo: Lily Banse
Beef Tenderloin Medallions with Port and Chestnut Sauce
15 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
589
Calories
32g
Protein
29g
Fat
50g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Chestnut | not in our table | 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
- 4 lb. (2kg) beef tenderloin, cut into 3/4-inch
- medallions
- Kosher salt and freshly ground 5-pepper blend,
- to taste
- 3 Tbs. olive oil
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 3/4 cup tawny port
- 3 cups beef stock
- 2 Tbs. veal demi-glace
- 1/2 cup diced prepared French chestnuts
- 2 tsp. minced fresh rosemary
- 2 Tbs. chopped fresh chives
- Mashed potatoes for serving (see related recipe
- at left)
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