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Beef Tenderloin With Shallots Recipe
|Beef tenderloin steaks||3|
|Chopped shallots||2 Ounce|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
|Dried tarragon||1 Teaspoon|
|Sour cream||3 Tablespoon (Creme Fraiche)|
Serving size: Complete recipe
Calories 1212 Calories from Fat 650
% Daily Value*
Total Fat 73 g112.3%
Saturated Fat 34.6 g173.1%
Trans Fat 0 g
Cholesterol 610.7 mg
Sodium 731.5 mg30.5%
Total Carbohydrates 15 g5%
Dietary Fiber 0.64 g2.5%
Sugars 1.7 g
Protein 118 g235.5%
Vitamin A 42.3% Vitamin C 13.3%
Calcium 28.3% Iron 63.4%
*Based on a 2000 Calorie diet
Rinse the steaks under plenty of cold running water.
Pat dry on kitchen paper.
Brush the steaks on both sides with oil.
When the browning dish is hot, seal the steaks on both sides, turning with a wooden spatula.
Cover and microwave on HIGH for 2 minutes.
Leave to stand.
Put the onions and butter in a bowl and microwave, uncovered, on HIGH for 3 minutes.
Stir in the vinegar, several grinds of black pepper and the tarragon.
Cook for a further 2 minutes on HIGH.
Whisk the sour cream (creme fraiche) with the egg yolk, and add to the dish.
Add salt to taste and leave to stand for 2 minutes.
Place the steaks in a heated serving dish and pour over the sauce.