Directions:
- Trim the beef and cut into eight 1/2-inch thick medallions, about 6 ounces each.
- Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
- Heat 1/2 Tablespoon of the Oil in a sauté pan over medium-high heat. Sauté the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes; add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper; Simmer until mixture reduces to a sauce consistency, about 10 minutes.
- Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 1/2 minutes for the first side and approximately 1 minute for the second side for medium.
- Finish the sauce with the Cilantro and serve over the Tenderloin.
- Garnish with the Jalapeno.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.18 Kcal (1893 kJ) | ||
| Calories from fat | 218.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.32g | 37% | |
|---|---|---|---|
| Cholesterol | 153.19mg | 51% | |
| Sodium | 814.85mg | 34% | |
| Potassium | 685.69mg | 15% | |
| Total Carbs | 5.07g | 2% | |
| Sugars | 3.72g | 15% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 48.17g | 96% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 3.7mg | 21% | |
| Calcium | 48.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 173.05 Kcal (725 kJ) | ||
| Calories from fat | 83.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.31g | 37% | |
|---|---|---|---|
| Cholesterol | 58.63mg | 51% | |
| Sodium | 311.85mg | 34% | |
| Potassium | 262.42mg | 15% | |
| Total Carbs | 1.94g | 2% | |
| Sugars | 1.42g | 15% | |
| Dietary Fiber | 0.21g | 2% | |
| Protein | 18.43g | 96% | |
| Vitamin C | 2.6mg | 11% | |
| Iron | 1.4mg | 21% | |
| Calcium | 18.5mg | 5% | |
* 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.
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