Tuesday, February 14, 2012

Quick & Easy: Filet Mignon au Vin

Special occasion?  What better way to celebrate than with a fabulous steak dinner in less than 25 minutes?

Serves - 2  /  Serving Size - 1 steak and 1/2 cup sauce
Preparation Time: 5 minutes
Cooking Time: Approx. 25 minutes

2  1-inch thick beef tenderloin steaks (6 oz each)
1/4 tsp salt, divided
1/4 tsp black pepper, divided
2 tsp butter [used Benecol]
1/2 of a small onion, minced
1 clove garlic, minced
1/2 pound fresh mushrooms thinly sliced
1/4 cup dry red wine

1.  Coat a large skillet with nonstick cooking spray.  Season the steaks with 1/8 tsp salt and 1/8 tsp pepper.

2.  Heat the skillet over medium heat.  Add the steaks and cook for 6 to 8 minutes per side, or to desired doneness.  Remove from the skillet; set aside and keep warm.

3.  Melt the butter in the skillet over medium-high heat; add the onion, garlic, mushrooms, and the remaining 1/8 tsp each of salt and pepper; sauté the mushrooms and onion until tender.

4.  Stir in the wine and cook over medium-high heat for 4 to 5 minutes, or until the wine is reduced by half.  Serve the steaks topped with the mushroom-wine sauce.

Exchanges:   4 lean meat  /  2 vegetable  /  1 fat
Calories - 309                           Sodium - 404mg
   Calories from Fat - 133        Total Carbs - 8g   w/net carbs - 6g
Total Fat - 15g                            Dietary Fiber - 2g
   Saturated Fat - 7g                     Sugar - 4g
Cholesterol - 100mg                  Protein - 33g

Source: Mr. Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg Mr. Food

  • Our steaks were possibly only 4oz, so we ended up with extra mushrooms.  If you only want a nice accompaniment, you can possibly get by with 1/3 pound of mushrooms.  Otherwise, this dish is extremely tasty for a special occasion.
  • Used heavy-duty aluminum foil to wrap the cooked steaks.  For the short period of time the steaks were to stay warm, this worked fantastically.

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