Beef- Herb-crusted with Zinfandel-Shallot Sauce

• servings: 4 servings
• total time: 30 minutes

Ingredients

2 shallots, large chopped

1 cup red wine ; such as Zinfandel

2 cups beef stock

2 Tbs. plus 1/2 cup panko bread crumbs

1 tsp. butter

3 Tbs. parsley

1 Tbs. thyme ; fresh, chopped

1 Tbs. sage ; fresh, chopped

1 egg white

4 filets mignons ; trimmed, each 5 oz. and 1 1/4 inches thick

Salt ; and freshly ground pepper

Directions

In a heavy saucepan over medium heat, combine the shallots and wine. Bring to a boil and boil until the liquid has evaporated, about 20 minutes. Add the stock and boil until reduced to 3/4 cup, about 20 minutes more. Remove from the heat and pour into a blender or food processor. Add the 2 Tbs. bread crumbs and the butter and puree to form a smooth sauce.

About 10 minutes before the sauce is ready, in a small bowl, stir together the remaining 1/2 cup bread crumbs, the parsley, thyme, sage and egg white.

Heat a large fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the beef medallions with salt and pepper and add to the pan. Sear, turning once, about 2 minutes per side. Remove from the pan and press the herb mixture onto one side of each medallion.

Again coat the pan with cooking spray and return to medium-high heat. Return the medallions, crumb sides down, to the pan and cook until golden and the meat is medium-rare, about 2 minutes.

Remove from the heat. Ladle the pureed sauce onto warmed individual plates, dividing it evenly. Place the beef medallions, crumb sides up, on the sauce. Serve hot.

Nutrition

• Serving Size: 1 1 Serving (609g)
• Calories: 180
• Total Fat: 1.57266051959888 g
• Saturated Fat: 0.855664582521766 g
• Trans Fat: 0.144828020782012 g
• Cholesterol: 2.54192707926625 mg
• Sodium: 977.566624989548 mg
• Total Carbohydrate: 9.90638187653582 g
• Dietary Fiber: 0.633024991557879 g
• Total Sugars: 9.27335688497794 g
• Protein: 10.6713407294117 g