Very easy. Used strip steak because it was on sale. Made the mushrooms earlier in the day up to the point of adding the cornstarch. Let the beef rest covered while the potatoes & brussels sprouts finished & added the accumulated juices and some fresh thyme to the mushrooms before thickening. Pretty good.
Filet Mignon with Sherry-Mushroom 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.
More From Cooking Light
- Calories: 219
- Calories from fat: 43%
- Fat: 10.5g
- Saturated fat: 4.4g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 0.4g
- Protein: 25.3g
- Carbohydrate: 3.3g
- Fiber: 0.4g
- Cholesterol: 76mg
- Iron: 3.3mg
- Sodium: 420mg
- Calcium: 12mg
- 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
- 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.
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