Scaling (About scaling and units)

Units:	U.S. StandardMetric
Remember units:
Servings:

Halve it | Double it | Triple it | Reset

Ingredients

4 fillets filet mignon ; 6 oz each
1/3 cup pomegranate juice
1/4 cup red wine
1/4 cup beef broth
1/3 cup figs, dried ; chopped
1 tablespoon butter ; unsalted
1/2 teaspoon tarragon
1 tablespoon canola oil

Preparation:

In a heavy saucepan, combine the wine, broth, figs and pomegranate juice. Bring to a boil. Reduce heat and simmer until reduced by half. Turn off heat, and add butter and tarragon. Stir until the butter melts. Heat oil in a separate pan over medium-high heat. Sear the filet mignon steaks for about 3 minutes per side, for medium rare. Transfer to a serving platter, and let rest for a few minutes before serving. Spoon sauce over the filets and serve.

Print Email Bookmark

Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 387
Total Sugars: 6.1g
Carb.: 8.5g
Fiber: 1.2g
Total Fats: 21.4g
Cholesterol: 113.1mg
Protein: 35.9g
Sodium: 179.3mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA