Filet Mignon With Creminis and Rosemary (Weight Watchers) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Tender, juicy steaks topped with a cremini mushroom and rosemary sauce. Round out this elegant meal with potatoes and baby carrots. Points Value: 5. A cooked small scrubbed red potato and 1 cup cooked carrots per serving will increase the Points value by 2. Ingredients:
4 (1/4 lb) filet mignon, about 1/2 inch thick, trimmed |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
1 tablespoon canola oil |
12 small cremini mushrooms, quartered |
1 medium red onion, thinly sliced |
1 cup dry white wine or 1 cup low sodium beef broth |
2 teaspoons chopped fresh rosemary |
1 tablespoon chopped fresh flat-leaf parsley |
Directions:
1. Sprinkle steaks with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in large nonstick skillet over medium-high heat. Add steaks and cook until an instant-read thermometer inserted into side of each steak registers 135°F for medium rare, about 2 1/2 minutes per side. Transfer to large plate; cover loosely with foil and keep warm.
2. Add onion to skillet and cook, stirring frequently, until browned, about 2 minutes. Add mushrooms and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper; increase heat and cook, stirring frequently, until mushrooms release their liquid and begin to soften, about 3 minutes. Add wine and 1 teaspoon rosemary; bring to boil. Cook, scraping up browned bits from bottom of skillet, until liquid evaporates and mushrooms are lightly browned, about 3 minutes. To serve, stir in parsley and remaining 1 teaspoon rosemary; pour over steaks.
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