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Filet Mignon with Sherry-Mushroom Sauce

Prep time 5 mins
Cook time 16 mins
Yield 4 servings (serving size: 1 steak, 1/2 cup mushrooms, about 1 1/2 tablespoons sauce,and 1 tablespoon blue cheese)
Asparagus and mashed potatoes are perfect accompaniments to this tender, juicy filet.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

Oxmoor House Healthy Eating Collection