Filet Mignon with Sherry-Mushroom Sauce

Oxmoor House
Asparagus and mashed potatoes are perfect accompaniments to this tender, juicy filet.
4 servings (serving size: 1 steak, 1/2 cup mushrooms, about 1 1/2 tablespoons sauce,and 1 tablespoon blue cheese)


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1 cup dry sherry
1/4 cup Worcestershire sauce
1 1/2 teaspoons sugar
1 teaspoon dried oregano
3/4 teaspoon salt
4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
Cooking spray
1 tablespoon olive oil
1 (8-ounce) package pre-sliced mushrooms
1/4 cup (1 ounce) crumbled blue cheese
1/4 cup chopped fresh parsley


Prep: 5 Minutes
Cook: 16 Minutes

Stir together first 5 ingredients in a small bowl. Set aside.

Coat steaks with cooking spray. Cook steaks in a large nonstick skillet over medium- high heat 10 minutes or until desired degree of doneness. Remove steaks to a serving platter. Keep warm.

Heat oil in same pan over medium-high heat. Add mushrooms; sauté 2 minutes. Stir in 1/4 cup sherry mixture. Cook, stirring constantly, 2 minutes or until liquid is reduced to about 2 tablespoons. Spoon mushrooms around steaks.

Pour remaining sherry mixture into pan. Bring to a boil; cook 2 minutes or until mixture is reduced to about 6 tablespoons. Pour sherry mixture over steak and mushrooms; sprinkle with cheese and parsley. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 254
Fat 12.8 g
Satfat 4.6 g
Protein 23.4 g
Carbohydrate 10.3 g
Cholesterol 64 mg
Iron 4.6 mg
Sodium 779 mg
Caloriesfromfat 45 %
Fiber 1.6 g
Calcium 90 mg