A simple and tasty recipe that looks like a restaurant dish.
Before you start
Keep the serving plates warm on the stove while you're preparing the dish.
- In a small bowl, macerate the prunes in the beer for 15-30 min. Drain them, reserve the liquid, and set aside.
- Preheat the oven to 160 °C / 325 °F.
- Slit the fillets in half lengthwise in order to form a pocket, then salt and pepper the inside. Place 6 prunes side-by-side in each fillet. Close the pocket using tooth-picks (3 per fillet).
- Heat the oil and butter in a pan to a fairly high temperature. Brown the fillet(s) on each side, 6-8 min total, then transfer them into an ovenproof dish. Sprinkle with 1-2 tablespoons of the macerating beer, and bake for about 13 min.
- Meanwhile, add the shallot to the pan, then sauté 3 min with stirring. Add the remaining macerating beer and deglaze until the liquid is reduced to a half (2-3 min). Add the sage and the demi-glace, then cook over medium heat for about 5 min.
- Take the dish out of the oven and remove the tooth-picks. Transfer the fillets with all the meat juice to the stovetop pan. Cook for 1-2 more min. Add salt and pepper to taste. Slice the fillets then place them on the warmed serving plates. Cover the slices with the cooking juices and serve.
Nutrition Facts Table
per 1 serving (230g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||½||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ½||servings|
ClaimsThis recipe is :
- Low :
- Source of :
- Copper, Folacin, Iron, Manganese, Vitamin A, Vitamin E
- Good source of :
- Magnesium, Pantothenic Acid, Vitamin K
- Excellent source of :
- Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
- Free :
- Added Sugar
|Meat and Alternatives||4|