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Filet Mignon With Roasted Garlic Sauce Recipe
|Roasted garlic head||2 (Whole)|
|Red wine vinegar||1 Cup (16 tbs)|
|Shallots||3 , finely chopped|
|Chicken broth||2 Cup (32 tbs)|
|Beef tenderloin steaks||4 (1 Inch Thick)|
|Crushed black peppercorns||1 Teaspoon|
Serving size: Complete recipe
Calories 1247 Calories from Fat 397
% Daily Value*
Total Fat 44 g67.8%
Saturated Fat 16.3 g81.4%
Trans Fat 0 g
Cholesterol 450.2 mg
Sodium 1634.4 mg68.1%
Total Carbohydrates 40 g13.3%
Dietary Fiber 1.3 g5.3%
Sugars 2.1 g
Protein 153 g306.5%
Vitamin A 18.1% Vitamin C 13.8%
Calcium 22.5% Iron 78.8%
*Based on a 2000 Calorie diet
Boil until nearly all the liquid has evaporated.
Add the chicken broth and boil until reduced to about 1 cup.
Squeeze the garlic from the roasted cloves and puree in the food processor or blender.
Pour in the broth and puree.
Press the pepper into both sides of the steaks and rotate in the Flat Standard Basket for 15 to 18 minutes or until the meat reaches the desired doneness.