This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Some canned beef broths might contain gluten. Check the package or consider an alternative such as homemade.
"What is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen."
-Alice B. Toklas, American author
This recipe is gluten-free as long as the stock used is gluten free. Check the label carefully.
Servings: 2 | Serving size: 1 tablespoon sauce with 4 ounces beef
Cooking Time: 30 Minutes
This recipe can easily be multiplied. The sauce can be pre-made and will keep well for about 3 days in the refrigerator.
Serve with Roasted Potatoes or Mashed Yams or Yam Home Fries or Home Fries [Low Sodium Home Fries] or or Thick Cut Yam Fries along with Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion.
Place the minced shallot, stock, salt, white wine and fresh ground black pepper in a small sauce pan.
Cook for about 30 minutes over medium-high heat until the liquid is completely reduced.
The finished reduction should be a thick sauce with barely any liquid left.
Remove from the heat and allow to cool for about ten minutes.
Add the butter whisking as it melts to incorporate this into the shallot/pepper reduction. Set aside.
Preheat the oven to 450°F. Place a non-stick grill pan in the oven and allow it to heat for about ten minutes.
Lightly spritz the pan with olive oil and add the filet. Cook on the first side for 5 – 7 minutes.
Turn and cook for about another 4 – 5 minutes for rare and 6 – 7 minutes for medium rare.
Remove and place on plate.
Top with one tablespoon sauce and serve.
Serving size: 1 Tbsp. sauce and 4 ounce filet
Amount Per Serving
|Calories 280||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g||16%|
|Saturated Fat 6g||29%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 7g||3%|
|Dietary Fiber 1g||4%|
|Vitamin A 6%||Vitamin C 3%|
|Calcium 3%||Iron 19%|
|Vitamin K 5mcg||Potassium 500mg|