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Beef Filets with Red Wine Sauce and Roasted Veggie Fries Recipe

Beef Filets with Red Wine Sauce and Roasted Veggie Fries Recipe

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Beef Filets with Red Wine Sauce and Roasted Veggie Fries

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Ingredients

Count

Nutrition

1741

Calories

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Ingredients:

Serving

2 tbsp yellow cornmeal
1/2 oz parmigiano-reggiano cheese, finely grated (about 2 tbsp)
1 lb yukon gold potato, cut into wedges
1 1/2 lb baby carrots with tops, peeled and trimmed
2 tbsp olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup earthy red wine (such as pinot noir)
3 fresh thyme sprigs
2 garlic cloves, crushed
1 medium shallot, sliced
1 fresh rosemary sprig
1 1/2 cups fat-free , lower-sodium beef broth
1 tbsp olive oil
4 (4-oz) beef tenderloin steaks
3/8 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
2 tsp dijon mustard
2 tbsp cold butter , cut into pieces
2 tsp fresh thyme leaves (optional)

Directions:

Place a large baking sheet in oven. Preheat oven to 450°.
To prepare veggies, combine the cornmeal and cheese in a small bowl, stirring well. Place potato and carrots in a large bowl. Drizzle vegetables with 2 tablespoons oil. Sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss. Sprinkle the cornmeal mixture over vegetables; toss. Arrange vegetables in a single layer on preheated baking sheet; bake at 450° for 15 minutes. Turn vegetables over; bake an additional 8 minutes or until golden and tender.
To prepare steaks, heat a medium saucepan over medium-high heat. Add wine and the next 4 ingredients (through rosemary) to pan, and bring to a boil. Cook until liquid almost evaporates (about 8 minutes). Add broth; bring to a boil. Cook until reduced to about 1/2 cup (about 13 minutes). Remove from heat; strain mixture through a sieve over a bowl. Discard solids.
Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add steaks to pan; sauté for 3 minutes on each side or until desired degree of doneness. Let steaks stand 5 minutes.
Heat pan to high heat. Add reduced broth mixture to pan; stir in mustard and remaining 1/8 teaspoon salt. Remove from heat. Add butter to pan, 1 piece at a time, stirring with a whisk until each addition is incorporated. Place 1 steak on each of 4 plates; drizzle each serving with about 1 tablespoon sauce. Sprinkle each steak with 1/2 teaspoon thyme leaves, if desired. Divide the vegetable fries evenly among servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1741.23 Kcal (7290 kJ)
Calories from fat	720.48 Kcal
		% Daily Value*
Total Fat	80.05g	123%
Cholesterol	163.69mg	55%
Sodium	2785.87mg	116%
Potassium	5143.43mg	109%
Total Carbs	177.38g	59%
Sugars	54.87g	219%
Dietary Fiber	30.29g	121%
Protein	89.69g	179%
Vitamin C	119.1mg	199%
Vitamin A	7.1mg	236%
Iron	385.9mg	2144%
Calcium	650.7mg	65%

Amount Per 100 g
Calories	94.67 Kcal (396 kJ)
Calories from fat	39.17 Kcal
		% Daily Value*
Total Fat	4.35g	123%
Cholesterol	8.9mg	55%
Sodium	151.47mg	116%
Potassium	279.66mg	109%
Total Carbs	9.64g	59%
Sugars	2.98g	219%
Dietary Fiber	1.65g	121%
Protein	4.88g	179%
Vitamin C	6.5mg	199%
Vitamin A	0.4mg	236%
Iron	21mg	2144%
Calcium	35.4mg	65%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.