Hands On:
5 minutes
Total Time:
35 minutes
Serves:
2
Ingredients
- ¾ cup ruby port wine
- 2 tbsp Gustare Vita balsamic vinegar
- 2 tbsp dark brown sugar, packed
- 2 tbsp fig spread
- 1 sprig plus 2 tbsp. fresh rosemary, chopped; plus additional for garnish
- 1 ⅛ tsp coarse-ground black pepper, divided
- 1 cup cranberries, thawed if frozen
- 2 (0.5-oz.) pkgs. dried porcini mushrooms
- 2 (8-oz.) Hy-Vee Choice Reserve beef tenderloin filets mignons
- 3 tbsp Gustare Vita olive oil, divided
- 2 tbsp Hy-Vee salted butter
- mashed potatoes, for serving
- steamed green beans, for serving
Preparation
Nutrition Facts
Serves: 2
Amount Per Serving | ||
---|---|---|
Calories: | 960 | |
% Daily Value* | ||
Total Fat: 49g | 63% | |
Saturated Fat: 16g | ||
Trans Fat: 0g | ||
Cholesterol: 180mg | 60% | |
Sodium: 240mg | 10% | |
Total Carbohydrate: 50g | 18% | |
Dietary Fiber: 5g | 18% | |
Sugars: 32g | 64% | |
Protein: 55g | 110% |