Filet Mignon with Sherry-Mushroom Sauce |
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Prep Time: 5 Minutes Cook Time: 16 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Asparagus and mashed potatoes are perfect accompaniments to this tender, juicy filet. Ingredients:
1 cup dry sherry |
1/4 cup worcestershire sauce |
1 1/2 teaspoons sugar |
1 teaspoon dried oregano |
3/4 teaspoon salt |
4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick) |
cooking spray |
1 tablespoon olive oil |
1 (8-ounce) package pre-sliced mushrooms |
1/4 cup (1 ounce) crumbled blue cheese |
1/4 cup chopped fresh parsley |
Directions:
1. Stir together first 5 ingredients in a small bowl. Set aside.
2. Coat steaks with cooking spray. Cook steaks in a large nonstick skillet over medium- high heat 10 minutes or until desired degree of doneness. Remove steaks to a serving platter. Keep warm.
3. Heat oil in same pan over medium-high heat. Add mushrooms; sauté 2 minutes. Stir in 1/4 cup sherry mixture. Cook, stirring constantly, 2 minutes or until liquid is reduced to about 2 tablespoons. Spoon mushrooms around steaks.
4. Pour remaining sherry mixture into pan. Bring to a boil; cook 2 minutes or until mixture is reduced to about 6 tablespoons. Pour sherry mixture over steak and mushrooms; sprinkle with cheese and parsley. Serve immediately.
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