Herb, Garlic, and Mustard-Crusted Fillet of Beef
To make a sauce for the beef, deglaze the pan with red wine and reduce it.
Recipe by Cooking Light November 2003
Credit: Photography: Randy Mayor; Styling: Jan Gautro
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154 calories; calories from fat 43%; fat 7.4g; saturated fat 2.6g; mono fat 2.8g; poly fat 0.4g; protein 19.8g; carbohydrates 1.4g; fiber 0.3g; cholesterol 57mg; iron 2.8mg; sodium 404mg; calcium 23mg.