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