2 | beef, filets mignon, about 2 cm thick | 300 g | |
1/2 tsp | salt | 2 g | |
1/8 tsp | ground pepper | 0.4 g | |
1 | shallots, finely chopped | 40 g | |
1 tsp | olive oil | 5 mL | |
1 tbsp | butter, unsalted | 14 g | |
aluminum foil | |||
1 1/2 tbsp | Cognac, or brandy | 23 mL | |
1/4 cup | beef broth | 65 mL | |
2 tbsp | whole-grain mustard | 30 g | |
2 tbsp | cream 15% | 30 mL |
For proper cooking all the way through the filet, it is important to let it stand at room temperature ½ hour before cooking.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
per 1 serving (180 g)
Amount % Daily Value |
Calories 290 |
Fat 15 g 22 % |
Saturated
6.8 g
36 % |
Cholesterol 80 mg |
Sodium 690 mg 29 % |
Carbohydrate 6 g 2 % |
Fibre 1 g 4 % |
Sugars 1 g |
Net Carbs 5 g |
Protein 29 g |
Vitamin A 8 % |
Vitamin C 3 % |
Calcium 5 % |
Iron 27 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | 3 ½ |
Fats | 1 ½ |