3 tablespoons of butter
4 filet mignon steaks (240g)
2 tablespoons of finely chopped onion
1 cup of dry red wine (240ml)
1/3 cup of chopped green onions (25g)
1/2 cup of chopped parsley (35g)
1/2 tablet of beef broth dissolved in 1/2 cup of boiling water (120ml)
3 tablespoons of butter
4 filet mignon steaks (240g)
2 tablespoons of finely chopped onion
1 cup of dry red wine (240ml)
1/3 cup of chopped green onions (25g)
1/2 cup of chopped parsley (35g)
1/2 tablet of beef broth dissolved in 1/2 cup of boiling water (120ml)
In a medium skillet, melt the butter over medium heat
Add the filet mignon and cook, flipping halfway through, until tender (approximately 2 minutes)
Transfer the steaks to a platter and reserve
In the same skillet, add the onion and sauté over medium heat, stirring constantly with a wooden spoon, until it starts to brown (approximately 1 minute)
Add the wine and cook until half of the liquid has evaporated (approximately 4 minutes)
Add the green onions, parsley, and beef broth and let simmer until the liquid has reduced by half (approximately 3 minutes)
Add the reserved steaks and let them warm up (approximately 1 minute)
Transfer to a platter and serve immediately
261 calories per serving
