21 Ingredients
  • 1 1/2 cups boiling water
  • 2 cups dried porcini mushrooms (about 2 ounces)
  • 2 teaspoons butter
  • 1/2 cup chopped shallots
  • 3 tablespoons minced garlic
  • 1 teaspoon minced fresh or 1/4 teaspoon dried thyme
  • 3 cups coarsely chopped parsnips (about 1 pound)
  • 12 cups quartered button mushrooms (about 1 1/2 pounds)
  • 1/2 cup port wine
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (3-pound) beef tenderloin, trimmed and cut in half crosswise
  • Cooking spray
  • 1 teaspoon butter
  • 1/3 cup (2-inch) julienne-cut carrot
  • 1/3 cup vertically sliced shallots
  • 1/4 cup port wine
  • 1 (14-ounce) can low-salt beef broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Nutrition
295
15% daily value
16 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

28% 18

Saturated

33% 7

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

4% 13

Carbs (net)

- 10

Fiber

11% 3

Sugars

- 4

Sugars, added

- 0

Protein

38% 19

Cholesterol

24% 72

Sodium

9% 211

Calcium

4% 45

Magnesium

9% 39

Potassium

14% 643

Iron

11% 2

Zinc

33% 4

Phosphorus

33% 230

Vitamin A

3% 29

Vitamin C

9% 8

Thiamin (B1)

11% 0

Riboflavin (B2)

25% 0

Niacin (B3)

49% 8

Vitamin B6

47% 1

Folate equivalent (total)

11% 46

Folate (food)

- 46

Folic acid

- 0

Vitamin B12

39% 1

Vitamin D

2% 0

Vitamin E

5% 1

Vitamin K

14% 17
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