Filet Mignon with Sherry-Mushroom Sauce

Name: Filet Mignon with Sherry-Mushroom Sauce
Yield: 4 servings (serving size: 1 steak and about 1/4 cup sauce)
Ingredients: 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick); ½ teaspoon salt; ¼ teaspoon black pepper; 2 teaspoons butter, divided; 1 ½ cups presliced mushrooms; 2 tablespoons chopped shallots; 1 teaspoon bottled minced garlic; ½ cup fat-free, less-sodium beef broth; ¼ cup dry sherry; 2 teaspoons cornstarch; 2 teaspoons water

7 Ratings
6 Reviews

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.

By David Bonom

Recipe by Cooking Light March 2007

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:

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

Nutrition Info

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

219 calories; calories from fat 43%; fat 10.5g; saturated fat 4.4g; mono fat 3.8g; poly fat 0.4g; protein 25.3g; carbohydrates 3.3g; fiber 0.4g; cholesterol 76mg; iron 3.3mg; sodium 420mg; calcium 12mg.

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DeeDee

10/12/2016

I made this sauce tonight and it was fabulous. I did add about 1/2 of a small onion chopped, used 3 cloves of fresh garlic minced and a few sprigs of fresh thyme....hmmmmm....so gooood!!!

carolfitz

01/29/2011

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.

ConniefromPA

10/10/2010

This is the second time I have made this recipe, had to cook the steak a bit longer, added it back at the end, so it soaked up some of the sauce! Excellent, served with asparagus broiled with parmesan cheese and pine nuts and a baked potato. YUM!

williamsh

01/24/2010

My husband, inlaws and I loved this recipe (we made no alterations). It's one of the best meals we've made in a long while. Thanks Cooking Light! We will make this on a regular basis. We served the steak with ceasar salad & butter & herb rice.

LaraRR

02/15/2009

This was bland and didn't do anything for the flavor of the steak. We didn't even eat it all and we LOVE mushrooms. Also, I will never pan cook a filet again. Not good. Will not make again.

ptsmoot

02/01/2009

Really easy, elegant and absolutely delicious. The first time I tried this was for a romantic Valentine's Day dinner, but since, I make it anytime filet mignon or beef tenderloin go on sale. Mmmm!

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