26 Ingredients
  • Ragout:
  • 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
  • Beef:
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (3-pound) beef tenderloin, trimmed and cut in half crosswise
  • Cooking spray
  • Sauce:
  • 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
394
20% daily value
12 servings
                                       
                                            low-​carb, gluten-​free
     

Fat

37% 24

Saturated

44% 9

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

6% 17

Carbs (net)

- 14

Fiber

14% 4

Sugars

- 5

Sugars, added

- 0

Protein

51% 26

Cholesterol

32% 96

Sodium

16% 379

Calcium

6% 60

Magnesium

12% 52

Potassium

18% 859

Iron

15% 3

Zinc

44% 5

Phosphorus

44% 307

Vitamin A

4% 39

Vitamin C

12% 10

Thiamin (B1)

15% 0

Riboflavin (B2)

34% 0

Niacin (B3)

65% 10

Vitamin B6

63% 1

Folate equivalent (total)

15% 61

Folate (food)

- 61

Folic acid

- 0

Vitamin B12

51% 1

Vitamin D

80% 12

Vitamin E

7% 1

Vitamin K

19% 23

Sugar alcohols

- 0

Water

- 231
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