Asparagus and mashed potatoes are perfect accompaniments to this tender, juicy filet.

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
5 mins
cook:
16 mins
total:
21 mins
Yield:
4 servings (serving size: 1 steak, 1/2 cup mushrooms, about 1 1/2 tablespoons sauce,and 1 tablespoon blue cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 5 ingredients in a small bowl. Set aside.

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  • 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.

  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

254 calories; fat 12.8g; saturated fat 4.6g; protein 23.4g; carbohydrates 10.3g; cholesterol 64mg; iron 4.6mg; sodium 779mg; calories from fat 45%; fiber 1.6g; calcium 90mg.
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