Recipe - Sautéed Filet Mignon

Steak:
2 filet mignon steaks, 4 oz, 1.5” thick, fat removed
Salt and freshly ground black pepper
1 tsp chopped fresh rosemary
1 Tbsp olive oil

Balsamic Vinegar Pan Sauce:
2 tsp minced garlic
1/4 cup dry vermouth
1/4 cup fat-free reduced-sodium chicken stock
2 Tbsp soy sauce
1 Tbsp balsamic vinegar

Season the filet mignon steaks generously with salt and pepper.  Sprinkle with the rosemary.  In a medium, heavy skillet, heat the oil over medium-high heat. Put in the filet mignon steaks and fry them for 4 to 5 minutes per side for medium-rare (the internal temperature should be 120 to 130 degrees F.). Remove and cover loosely to keep them warm while you prepare the sauce. To make the Balsamic Vinegar Pan Sauce:  Pour off fat, leaving any meat juices in the pan. Reduce the heat to medium and sauté the garlic for 15 seconds, stirring. Add the vermouth and scrape up any browned bits from the bottom of the pan. Raise the heat to high and reduce the vermouth to a syrup. Pour in the stock, soy sauce and vinegar. Boil until the sauce just reduces to a syrup. Remove from the heat and taste for salt and pepper. Pour over the filet mignon steaks and serve.

Yields: 2 servings (serving size: 4-oz Filet Mignon Steaks)

Freebies: 4 MFM, 1 FAT

Calories 288 (43% from fat); Fat 14.2g (sat 4g, mono 10.2g), Protein 33.5g, Carb 4.3g, Fiber 0g, Cholesterol 74.8mg, Potassium 524.5mg, Sodium 1,154mg, Calcium 38.1mg

Recipe modified from “The Complete Meat Cookbook” by Bruce Aidells and Denis Kelly (Houghton Mifflin)

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