Add zip to a filet mignon with a special sauce

SUSAN M. SELASKY
Detroit Free Press
Modified: February 27, 2013 at 3:14 pm •  Published: February 27, 2013
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photo - A juicy beefsteak and sauteed mushrooms go together perfectly, especially when you add a great sauce to the mix. Make that beefsteak a filet mignon, add a yummy zip sauce, top it off with a tangy blue cheese and youêve got a combo that's irresistible. (Kathleen Galligan/Detroit Free Press/MCT)
A juicy beefsteak and sauteed mushrooms go together perfectly, especially when you add a great sauce to the mix. Make that beefsteak a filet mignon, add a yummy zip sauce, top it off with a tangy blue cheese and youêve got a combo that's irresistible. (Kathleen Galligan/Detroit Free Press/MCT)

4 beef tenderloin filets, 2 inches thick and about 5 ounces each

Salt and pepper

Favorite steak seasoning

2 tablespoons olive oil, divided

1 tablespoon unsalted butter

4 cups thinly sliced cremini mushrooms

2 cups fresh green beans, cut into 1-inch pieces

¼ cup sherry

½ to 1 cup fat-free beef broth

2 tablespoons balsamic vinegar or Maggi Seasoning

1/3 cup reduced-fat blue cheese crumbles

Season the beef filets on both sides with salt and pepper and, if using, steak seasoning. Set aside for 20 minutes.

Preheat the oven to 375 degrees.

In a large oven-proof skillet, heat 1 tablespoon of the olive oil. When hot, add the beef filets (don’t crowd them) and sear on both sides about 2 minutes or until well-browned.

Transfer the skillet to the oven to finish the cooking, about 12-15 minutes for medium rare, depending on the thickness. Remove from the oven and transfer the filets to a platter and keep warm.

Carefully using the same skillet (the handle will be hot), place it over medium heat and add the remaining 1 tablespoon olive oil and butter. Add the mushrooms and sauté until softened, about 5 minutes. Add the beans and sauté 2 minutes until they are just crisp tender. Season with salt and pepper. Remove from the skillet to a plate. In the same skillet over medium heat, add the sherry and deglaze the pan, scraping up any browned bits. Add the beef broth, balsamic vinegar and any of the juices from the platter. Bring to a boil and reduce until slightly thickened.

To serve, place a filet on a plate, top with a heaping tablespoon of blue cheese and a serving of the mushrooms and beans. Drizzle with the zip sauce and serve.

374 calories (55 percent from fat ), 23 grams fat (8 grams sat. fat ), 9 grams carbohydrates, 31 grams protein, 385 mg sodium, 92 mg cholesterol, 2 grams fiber.