Directions:
- Trim tenderloin, removing any visible fat. Cut in half lengthwise. Pound each half to 1/4-in. thickness. Dip into egg; coat with flour and shake off excess. In a skillet over medium heat, fry tenderloin in butter until no pink remains. Remove and keep warm.
- Add mushrooms and onion to skillet; cook until tender. Add wine if desired. Stir in the gravy and sour cream; mix well and heat through, but do not boil. Serve with the tenderloin. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 885.78 Kcal (3709 kJ) | ||
| Calories from fat | 323.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.97g | 55% | |
|---|---|---|---|
| Cholesterol | 222.9mg | 74% | |
| Sodium | 3589.69mg | 150% | |
| Potassium | 809.69mg | 17% | |
| Total Carbs | 94.9g | 32% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 40.14g | 80% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.2mg | 18% | |
| Calcium | 144.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 223.62 Kcal (936 kJ) | ||
| Calories from fat | 81.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.08g | 55% | |
|---|---|---|---|
| Cholesterol | 56.27mg | 74% | |
| Sodium | 906.23mg | 150% | |
| Potassium | 204.41mg | 17% | |
| Total Carbs | 23.96g | 32% | |
| Sugars | 0.4g | 6% | |
| Dietary Fiber | 0.55g | 9% | |
| Protein | 10.13g | 80% | |
| Vitamin C | 0.6mg | 4% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.8mg | 18% | |
| Calcium | 36.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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