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Filet Mignon with Red Wine Sauce


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.


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.