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Photo: Randy Mayor; Styling: Jan Gautro Photo by: Photo: Randy Mayor; Styling: Jan Gautro

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.

Cooking Light MARCH 2007

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

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.

Nutritional Information

Amount per serving
  • 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
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Filet Mignon with Sherry-Mushroom Sauce recipe

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