Peppered Fillets with Mushroom Sauce

recipe
To get maximum pepper flavor, use freshly ground. It's more pungent and flavorful than the ground pepper in cans or jars.

Yield:

2 servings (serving size: 1 steak and 1/2 cup sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 211
Caloriesfromfat 0.0 %
Fat 8.7 g
Satfat 3.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.7 g
Carbohydrate 6.8 g
Fiber 1.9 g
Cholesterol 71 mg
Iron 5 mg
Sodium 62 mg
Calcium 23 mg

Ingredients

2 (4-ounce) beef tenderloin steaks (1 inch thick)
1 teaspoon freshly ground black pepper
Cooking spray
1 (8-ounce) package sliced mushrooms
2 green onions, sliced
1/4 cup dry red wine or low-salt beef broth

Preparation

1. Preheat broiler.

2. Sprinkle both sides of steaks evenly with pepper.

3. Place steaks on a broiler pan coated with cooking spray; broil 5 to 6 minutes on each side or until desired degree of doneness.

4. While steaks broil, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and onions; cook 5 minutes or until mushrooms are tender. Add wine; simmer 1 minute.

5. Place steaks on a serving platter; spoon mushroom mixture over steaks.

carbo rating: 5

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

July 2010
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