Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Filet mignon is a lean cut of beef, and pairing the filet with fat-free orzo provides the opportunity to whisk in chilled butter to finish the sauce.

Maureen Callahan
Recipe by Cooking Light March 2004

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 1 steak and 1 tablespoon jus)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a cast-iron skillet over medium-high heat. Rub pepper evenly over the steaks. Sprinkle salt over bottom of pan. Add steaks to pan; cook 2 minutes on each side or until browned. Remove steaks from pan; set aside.

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  • Stir in port and broth, scraping pan to loosen browned bits. Reduce heat to medium. Return steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove steaks from pan. Reduce liquid to 1/4 cup. Remove pan from heat. Add butter to pan; stir with a whisk until melted. Drizzle sauce over steaks.

Nutrition Facts

257 calories; calories from fat 42%; fat 12g; saturated fat 5.2g; mono fat 4.3g; poly fat 0.5g; protein 24g; carbohydrates 4.3g; fiber 0.3g; cholesterol 78mg; iron 3.6mg; sodium 313mg; calcium 15mg.
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