Not Everyday Beef Tenderloin with Gorgonzola Sauce

By carvalhohm

Ingredients

• 4 (6-ounce) filet mignon (11/2 to 2 inches thick)
• Salt and pepper to taste
• 1 tablespoons butter
• 1 garlic clove, minced
• 1/4 teaspoon finely minced fresh rosemary
• 1 tablespoon flour
• 1/3 cup low-fat milk
• 1/3 cup nonfat half-and-half
• 2 tablespoons crumbled Gorgonzola (or other blue) cheese
• Freshly cracked black pepper (optional) to taste

Details

Servings 4

Preparation

Step 1

1. Preheat the grill (or broiler).

2. Pat the filets dry and season with the salt and pepper. Grill or broil each side for 6 minutes for medium rare. Add 1 to 2 minutes per side to cook to medium (or 145°F for medium rare and 155°F for medium). Set filets aside to rest for 5 minutes.

3. Melt the butter in a small saucepan over low heat. Add the garlic and rosemary and cook for 1 minute. Sprinkle in the flour and stir to make a paste. Whisk in the milk and half-and-half. Stir and cook for 3 to 4 minutes, or until thick. Add the Gorgonzola and stir until smooth. Season with pepper if desired.

4. To serve, drizzle the steak with 3 tablespoons of sauce.

Dare to Compare: An 8-ounce restaurant cut filet-mignon (the smallest steak many restaurants serve), topped with 3-ounces of bleu cheese is 75% fat with 800 calories and 33 grams of artery-clogging fat.

Nutrition Information Per Serving: Calories 340 | Carbohydrate 5g (Sugars 2g) | Total Fat 15g (Sat Fat 7g) | Protein 38g | Fiber 0g | Cholesterol 115mg | Sodium 190mg | Food Exchanges: 5 Lean Meat, 2 Fat | Carbohydrate Choices: 0 | Weight Watcher Plus Point Comparison: 8 Smart Points: 9