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Filet Mignon with Sherry-Mushroom Sauce

Photo: Randy Mayor; Styling: Jan Gautro
Yield 4 servings (serving size: 1 steak and about 1/4 cup sauce)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.