Filet Mignon With Mushrooms (Thank you Marilyn)
Serves 6
6 6-oz Filets (about 1¼ in thick)
¾ tsp salt
¾ tsp pepper
1 tsp olive oil
8 oz sliced mushrooms (I use portabella)
8 oz shitake mushroom caps—finely chopped
2 large scallions, finely chopped
¾ c. beef broth
1/3 c. steak sauce
1 Tablespoon chopped fresh tarragon or basil
Salt & pepper steak (instead, we sometimes use a compatible dry rub such as a Grill Mate Montreal Steak). Cook as usual—we always grill.
Meanwhile, heat olive oil and cook mushrooms and shallots on medium high about 8 minutes. Add broth and A-1 sauce, bring to boil. Reduce heat and simmer about 3 minutes. Spoon sauce over steaks.
5 points each.
We make about a half version of the sauce for the two of us. There are virtually no points in the sauce, so we don’t count it as adding any points.
A half of a baked potato (about 2 points each), and some steamed veggies and oh, my—good eating! And elegant, too..
Serves 6
6 6-oz Filets (about 1¼ in thick)
¾ tsp salt
¾ tsp pepper
1 tsp olive oil
8 oz sliced mushrooms (I use portabella)
8 oz shitake mushroom caps—finely chopped
2 large scallions, finely chopped
¾ c. beef broth
1/3 c. steak sauce
1 Tablespoon chopped fresh tarragon or basil
Salt & pepper steak (instead, we sometimes use a compatible dry rub such as a Grill Mate Montreal Steak). Cook as usual—we always grill.
Meanwhile, heat olive oil and cook mushrooms and shallots on medium high about 8 minutes. Add broth and A-1 sauce, bring to boil. Reduce heat and simmer about 3 minutes. Spoon sauce over steaks.
5 points each.
We make about a half version of the sauce for the two of us. There are virtually no points in the sauce, so we don’t count it as adding any points.
A half of a baked potato (about 2 points each), and some steamed veggies and oh, my—good eating! And elegant, too..
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