Filet mignon is one of the cuts of beef with the lowest fat content. This leaner cut is obviously an excellent source of protein. Lean beef is also a good source for Vitamins B12 & B6. The combination of these vitamins helps maintain healthy nerve cells and red blood cells, and B12 is also needed to make DNA.
I love the recipe below because the sauce is light(er) and the meat is so fantastic it really only needs a drizzle of the reduction. It's also a little lighter on butter, flour, and other ingredients that tend to junk up sauces.
Pair it with some broccoli on the side for a perfect dinner!
- Cooking spray
- 4 (4-ounce) filet mignon steaks
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 cup minced shallots
- 1 tablespoon red wine vinegar
- 2 teaspoons low-sodium soy sauce
- 1 cup cabernet sauvignon
- 1 cup fat-free, less-sodium beef broth
- 2 teaspoons butter
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan. Add shallots to pan; sauté 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine, and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Serve with steaks.
(Cookinglight.com)
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