Bistro-Style Filet Mignon with Champagne Pan Sauce
Total Recipe Time: 40 to 45 minutes
Makes 4 servings
- 4 beef tenderloin (filet) steaks, cut 1 inch thick (about 5 ounces each)
- 1/2 teaspoon coarse grind black pepper
- 1 tablespoon olive oil
- 3/4 cup quick-cooking barle
- y1/2 cup brut Champagne or sparkling wine
- 1-3/4 cups reduced-sodium beef broth
- 1 cup diced butternut squash
- 4 cloves garlic, minced
- 1/2 cup frozen peas
Champagne Pan Sauce:
- 1 tablespoon olive oil
- 1-1/2 cups assorted mushrooms, such as shiitake, cremini or button, sliced
- 2 cloves garlic, minced
- 3/4 cup reduced sodium beef broth
- 1/2 cup brut Champagne or sparkling wine
- 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
- 1 teaspoon cornstarch
- 1 tablespoon water
- Heat oil in 3-quart saucepan over medium heat until hot. Add barley and cook 3 to 5 minutes or until golden brown, stirring occasionally. Stir in 1/2 cup of Champagne. Bring to a simmer. Cook and stir 30 to 60 seconds or until liquid is almost absorbed. Add 1-3/4 cup broth, squash and garlic; return to simmer and continue cooking 10 to 15 minutes or until barley is tender, stirring occasionally. Stir in peas, cover and remove from heat. Let stand 5 minutes; keep warm.
- Meanwhile, press coarsely cracked pepper on both sides of beef steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; season with salt, as desired. Keep warm.
- Heat oil in same skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add 3/4 cup beef broth, 1/2 cup Champagne and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved. Bring to a boil; cook 4 to 8 minutes or until mixture is reduced to 1 cup. Combine cornstarch and water; stir into mushroom mixture. Bring to a boil; cook 1 to 2 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired.
- Serve steaks with sauce and risotto.
Cook's Tip: Serving Suggestion: Serve steaks with steamed green beans, if desired.
Nutrition information per serving, with risotto: 540 calories; 17 g fat (5 g saturated fat; 9 g monounsaturated fat); 106 mg cholesterol; 378 mg sodium; 41 g carbohydrate; 7.7 g fiber; 44 g protein; 15.2 mg niacin; 1.0 mg vitamin B6; 2.0 mcg vitamin B12; 4.2 mg iron; 59.8 mcg selenium; 7.9 mg zinc; 162.9 mg choline.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Skillet Steaks with Sauteed Wild Mushrooms
Total Recipe Time: 25 to 30 minutes
Makes 4 Servings
- 1 to 1-1/4 pounds beef top sirloin cap steaks, cut 1 inch thick
- 2 teaspoons olive oil
- 3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
- 2 cloves garlic, minced, divided
- 2 teaspoons chopped fresh thyme
- Kosher salt and pepper
- Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 clove minced garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove; keep warm.
- Combine thyme and remaining garlic; press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 8 to 11 minutes for medium rare to medium doneness, turning occasionally. Remove to platter.
- Carve steaks into slices. Season with salt and pepper, as desired. Top with mushrooms.
Cook's Tip: Three cups sliced button mushrooms can be substituted for assorted wild mushrooms.
Nutrition information per serving: 195 calories; 9 g fat (3 g saturated fat; 5 g monounsaturated fat); 71 mg cholesterol; 8 mg sodium; 4 g carbohydrate; 1.5 g fiber; 26 g protein; 9.2 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 4.3 mg iron; 31.5 mcg selenium; 5.4 mg zinc; 18.5 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.