Filet Mignon with Red Wine Sauce

Filet Mignon with Red Wine Sauce
Staff Writer
Filet Mignon with Red Wine Sauce
Rita Maas, Romulo Yanes, & Ann Stratton
Filet Mignon with Red Wine Sauce

Bring the steakhouse home with this decadent, yet surprisingly healthy, entrée. Serve with healthy mashed cauliflower for a full meal. This recipe comes from the Weight Watchers New Complete Cookbook Fifth Edition.

4
Servings
96
Calories Per Serving
Deliver Ingredients

Notes

Excerpted from WEIGHT WATCHERS NEW COMPLETE COOKBOOK FIFTH EDITION © 2014 by Weight Watchers. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Ingredients

  • 2  Teaspoons  chopped fresh rosemary
  • ¾  Teaspoon  salt
  • ½  Teaspoon  coarsely ground black pepper
  • 1/2-pound filet mignons, about 1-inch thick, trimmed
  • 2  Teaspoons  olive oil
  • shallots, thinly sliced
  • clove garlic, minced
  • 1  Tablespoon  all-purpose flour
  • 2/3  Cups  dry red wine
  • ½  Cup  reduced-sodium beef broth
  • 1  Teaspoon  Dijon mustard
  • 1  Teaspoon  unsalted butter

Directions

Mix together the rosemary, ½ teaspoon salt, and pepper on a sheet of wax paper; rub on both sides of the steaks.

Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the steaks and cook until an instant-read thermometer inserted into the side of the steak registers 145 degrees F for medium, about 5 minutes per side. Transfer the steaks to a plate; keep warm.

Meanwhile, to make the sauce, heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the shallots and garlic and cook, stirring occasionally, until softened, about 3 minutes. Stir in the flour; cook 1 minute. Whisk in the wine, broth, mustard, and the remaining ¼ teaspoon salt; bring to a boil. Cook, whisking constantly, until the sauce begins to thicken, 3 to 4 minutes. Remove from the heat; swirl in the butter. Serve the steaks with the sauce.

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
2g
8%
Carbohydrate, by difference
8g
6%
Protein
1g
2%
Vitamin A, RAE
4µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
13mg
1%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
12µg
3%
Magnesium, Mg
7mg
2%
Phosphorus, P
10mg
1%
Selenium, Se
1µg
2%
Sodium, Na
22mg
1%
Water
28g
1%

Filet Mignon Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Filet Mignon Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.