Filet mignon with sherry-mushroom sauce

Dinner tonight, January 25, 2014
So delicious, I served it with green beens, tomato salad and bread. Instead of beef tenderloin steaks I just used sirloin steaks. Enjoy !!
4 Servings

  • 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

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.

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.

Serving size: 1 steak and about 1/4 cup sauce

Nutritional notes:
Amount per serving
Calories: 219
Calories from fat: 43%
Fat: 10.5g
Saturated fat: 4.4g
Monounsaturated fat: 3.8g
Polyunsaturated fat: 0.4g
Protein: 25.3g
Carbohydrate: 3.3g
Fiber: 0.4g
Cholesterol: 76mg
Iron: 3.3mg
Sodium: 420mg
Calcium: 12mg

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