Directions:
- Season fillets with salt and pepper. Heat a heavy saute pan over medium high heat. Coat edges of fillet with a thin layer of mustard, approximately 2 tablespoons. Dredge edges of filet in herbs to coat evenly. Sear fillet, 4 to 6 minutes per side, depending on the thickness of the meat.
- Remove cooked fillet. Lower heat to medium. Add shallots and saute until translucent. Deglaze pan with white wine. Add 2 tablespoons mustard. Reduce wine to consistency of a rich sauce. If desired, remove the pan from the heat and whisk butter into the sauce. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.83 Kcal (510 kJ) | ||
| Calories from fat | 50.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 9% | |
|---|---|---|---|
| Cholesterol | 27.19mg | 9% | |
| Sodium | 27.46mg | 1% | |
| Potassium | 163.75mg | 3% | |
| Total Carbs | 7.28g | 2% | |
| Sugars | 4.25g | 17% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 6.9g | 14% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 2.2mg | 12% | |
| Calcium | 23.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 90.52 Kcal (379 kJ) | ||
| Calories from fat | 37.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.14g | 9% | |
|---|---|---|---|
| Cholesterol | 20.21mg | 9% | |
| Sodium | 20.41mg | 1% | |
| Potassium | 121.67mg | 3% | |
| Total Carbs | 5.41g | 2% | |
| Sugars | 3.16g | 17% | |
| Dietary Fiber | 0.68g | 4% | |
| Protein | 5.13g | 14% | |
| Vitamin C | 1.2mg | 3% | |
| Iron | 1.6mg | 12% | |
| Calcium | 17.5mg | 2% | |
* 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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