- 2
Ingredients
- 2 (5-ounce) filet mignon, at room temperature
- Salt and pepper, to taste
- 2 teaspoons butter
- 1/4 cup minced shallot
- 1/4 teaspoon finely minced rosemary
- 1/2 teaspoon cornstarch
- 1/2 cup beef stock
- 1/2 cup red wine
Preparation
Step 1
1. Pat steaks dry with clean paper towels and season each side with salt and pepper.
2. Place a medium nonstick pan over medium-high heat. Add the steaks and cook 3 to 4 minutes, or until steak is well browned. Flip the steaks and cook for an additional 3 minutes (or until 130°F for medium-rare). Remove the steaks from the pan, place on a plate, and cover loosely with foil.
3. Add the butter to the pan, and then the shallot, and cook over medium heat for 3 minutes or until softened. Stir in the rosemary. Stir the cornstarch into the beef broth and add it to the pan. Cook for 1 minute, or until the broth thickens slightly and clears. Add the wine and any accumulated juice on the plate and continue to cook for 1 more minute or until the sauce slightly thickens again. Season with additional pepper to taste and pour over steaks to serve.
Nutrition Information Per Serving: Calories 230 | Carbohydrate 8 (Sugars 8) | Total Fat 7 (Sat Fat 3) | Protein 34 | Fiber 0 | Cholesterol 115 | Sodium 180 mg | Food Exchanges: 4 ½ Lean Meat | Carbohydrate Choices: ½ | Weight Watcher Plus Point Comparison: 5 Smart Points: 5