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Recipe: Filet Mignon With Sherry - Mushroom Sauce
Similar Categories: Filet, Mignon, Sherry, Mushroom, Sauce
prep: 5 minutes . cook: 16 minutes
1 cup dry sherry
1/4 cup Worcestershire sauce
1 1/2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon salt
4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
Cooking spray
1 tablespoon olive oil
1 (8-ounce) package presliced mushrooms
1/4 cup (1 ounce) crumbled blue cheese
1/4 cup chopped fresh parsley
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 mush rooms; saute 2
minutes. Stir in Y4 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.
YIELD; 4 servings (serving size: 1 steak, Y2 cup mush rooms, about 1 1/2
tablespoons sauce, and 1 tablespoon blue cheese).POINTS value: 6; Exchanges:
1 Vegetable,
3 1/2 Lean Meat, I Fat; Per serving: CAL 254
[45% from fatl; PRO 23.4g; FAT 12.8g [sat 4.6g); CARB 10.3g; FIB 1 .6g; CHOL
64mg; IRON 4.6mg; SOD 779mg; CALC 90mg
1 cup dry sherry
1/4 cup Worcestershire sauce
1 1/2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon salt
4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
Cooking spray
1 tablespoon olive oil
1 (8-ounce) package presliced mushrooms
1/4 cup (1 ounce) crumbled blue cheese
1/4 cup chopped fresh parsley
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 mush rooms; saute 2
minutes. Stir in Y4 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.
YIELD; 4 servings (serving size: 1 steak, Y2 cup mush rooms, about 1 1/2
tablespoons sauce, and 1 tablespoon blue cheese).POINTS value: 6; Exchanges:
1 Vegetable,
3 1/2 Lean Meat, I Fat; Per serving: CAL 254
[45% from fatl; PRO 23.4g; FAT 12.8g [sat 4.6g); CARB 10.3g; FIB 1 .6g; CHOL
64mg; IRON 4.6mg; SOD 779mg; CALC 90mg
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