Recipe of the Day: 5/23: Filet Mignon with Port and Mustard Sauce

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MonSter

Group Organizer

May 23, 2008 8:02:18 AM

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Filet Mignon with Port and Mustard Sauce
Port, a fortified dessert wine, has a distinctively smooth sweetness. If you don't have port, substitute red wine. Serve with sour cream and chive mashed potatoes and fresh green beans.

Ingredients

Cooking spray
4 (4-ounce) filet mignon steaks, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup port or other sweet red wine
3 tablespoons chopped shallots
1/2 cup fat-free, less-sodium beef broth
1 tablespoon Dijon mustard

Preparation 1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks with salt and pepper. Add steaks to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove steaks from pan; cover and keep warm.

2. Add port and shallots to pan. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in broth; cook until reduced to 1/3 cup (about 1 minute). Remove from heat; stir in mustard. Serve steaks with sauce.

Yield

4 servings (serving size: 1 steak and about 1 1/2 tablespoons sauce)

writeNutrient(); Nutritional Information

CALORIES 217(39% from fat); FAT 9.3g (sat 3.4g,mono 3.6g,poly 0.5g); PROTEIN 24.3g; CHOLESTEROL 70mg; CALCIUM 17mg; SODIUM 361mg; FIBER 0.1g; IRON 3.4mg; CARBOHYDRATE 3.8g

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