Filet Mignon with Red Wine Sauce

Staff Writer
Filet Mignon with Red Wine Sauce
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
1350
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
  • 4 1/2-pound filet mignons, about 1-inch thick, trimmed
  • 2 Teaspoons olive oil
  • 3 shallots, thinly sliced
  • 1 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.

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.

Nutritional Facts

Total Fat
95g
100%
Sugar
4g
N/A
Saturated Fat
38g
100%
Cholesterol
436mg
100%
Protein
103g
100%
Carbs
11g
4%
Vitamin A
9µg
1%
Vitamin B12
6µg
94%
Vitamin B6
3mg
100%
Vitamin C
4mg
6%
Vitamin E
2mg
12%
Vitamin K
11µg
13%
Calcium
154mg
15%
Fiber
2g
7%
Folate (food)
73µg
N/A
Folate equivalent (total)
78µg
20%
Folic acid
3µg
N/A
Iron
8mg
46%
Magnesium
118mg
30%
Monounsaturated
41g
N/A
Niacin (B3)
33mg
100%
Phosphorus
950mg
100%
Polyunsaturated
4g
N/A
Potassium
1794mg
51%
Riboflavin (B2)
0.5mg
28.5%
Sodium
771mg
32%
Thiamin (B1)
0.3mg
21.5%
Zinc
18mg
100%