Filet Mignon with Sherry-Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Jazz up frozen mashed potatoes by drizzling them with a bit of truffle oil for a quick but impressive side to accompany this easy dish. Place fresh green beans in a bowl with a little water. Microwave 3 minutes or until the beans are done. 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 fat-free, less-sodium beef broth |
1/4 cup dry sherry |
2 teaspoons cornstarch |
2 teaspoons water |
Directions:
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.
2. 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.
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