Filet Mignon With Sherry-Mushroom Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
From Cooking Light. Ingredients:
4 (4 ounce) beef tenderloin steaks, trimmed (1 inch thick) |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 teaspoons butter, divided |
1 1/2 cups presliced mushrooms |
2 tablespoons chopped shallots |
1 teaspoon bottled minced garlic |
1/2 cup reduced-sodium fat-free beef broth |
1/4 cup dry sherry |
2 teaspoons cornstarch |
2 teaspoons water |
Directions:
1. Sprinkle beef with salt and pepper.
2. Melt 1 tsp butter in a large nonstick skillet over medium-high heat.
3. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness.
4. Remove beef from pan; keep warm.
5. Melt remaining 1 tsp butter in pan.
6. Add mushrooms, shallots, and garlic to pan; saute 3 minutes.
7. Stir in broth and sherry.
8. Combine cornstarch and 2 tsp water in a bowl, stirring until smooth.
9. Add cornstarch mixture to pan; bring to a boil.
10. Cook 1 minute, stirring constantly.
|
|