Filet Mignon with Sherry-Mushroom Sauce

Photo: Randy Mayor; Styling: Jan Gautro
Jazz up frozen mashed potatoes by drizzling them with a bit of truffle oil for a quick but impressive side to accompany this easy dish. Place fresh green beans in a bowl with a little water. Microwave 3 minutes or until the beans are done.

Yield:

4 servings (serving size: 1 steak and about 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 219
Caloriesfromfat 43 %
Fat 10.5 g
Satfat 4.4 g
Monofat 3.8 g
Polyfat 0.4 g
Protein 25.3 g
Carbohydrate 3.3 g
Fiber 0.4 g
Cholesterol 76 mg
Iron 3.3 mg
Sodium 420 mg
Calcium 12 mg

Ingredients

4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter, divided
1 1/2 cups presliced mushrooms
2 tablespoons chopped shallots
1 teaspoon bottled minced garlic
1/2 cup fat-free, less-sodium beef broth
1/4 cup dry sherry
2 teaspoons cornstarch
2 teaspoons water

Preparation

Sprinkle beef with salt and pepper. Melt 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.

Melt remaining 1 teaspoon butter in pan. Add mushrooms, shallots, and garlic to pan; sauté 3 minutes. Stir in broth and sherry. Combine cornstarch and 2 teaspoons water in a bowl, stirring until smooth. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly.

Note:

David Bonom,

March 2007