Beef Tenderloins with Rosemary Mushroom Gravy
This steak dinner is a huge crowd pleaser, and is a cinch to prepare. It also tastes as though it has many more calories than it does. The filet mignon is very low in fat and the sauce is almost fat free – but it doesn’t taste that way! Makes 4 servings

Ingredients:
4 5-ounce filet mignons
Non-stick cooking spray, such as Pam
Freshly ground black pepper
1 tbsp butter
2 garlic cloves, sliced into thin rounds
_ cup of chicken both or chicken stock
1/3 cup of dry red wine
2 cups of button mushrooms, stems removed and sliced into quarters
4 tbsp fresh rosemary, finely chopped
Salt
Freshly ground pepper

Directions:
Remove filets from the refrigerator and allow to sit at room temperature for about 20 minutes. Spray a broiler pan with non-stick cooking spray. Then generously season each filet on both sides with freshly ground black pepper. Place filets on the broiler pan, and turn the oven temperature to broil. Place the steaks into the oven – about 5-6 inches away from heat source. Cook filets for about 5-6 minutes on each side for ‘medium’ (less for medium-rare, or longer for well-done). While steaks are cooking, prepare the rosemary mushroom sauce. Place a non-stick skillet over medium heat and melt the butter. Then add the garlic slices and allow to cook for about 2 minutes, until they almost turn brown. Then add the chopped rosemary, and allow to cook for another minute, until rosemary begins to wilt and soften a bit. Then turn the heat up to medium-high and add the red wine and half of the chicken broth. Allow to simmer for about 3-4 minutes until it reduces to about _ cup. Then add remaining chicken broth, reduce heat to low, and bring to a low simmer. Taste sauce and season with salt and pepper as desired. Turn off heat.

Remove the steaks from the oven when they have cooked to your liking. Place steaks on a serving dish, or on individual plates, and spoon mushroom sauce over steaks.

Nutrition Information per serving:
318 calories
35 grams of protein
6.5 grams of carbohydrate
1.5 grams of fiber
15 grams of fat

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