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Beef Filets with Portobello Sauce




Source of Recipe


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Recipe Introduction


servings 2
points 5


List of Ingredients




2 beef tenderloin steaks (4 ounces each)
1/2 cup dry red wine or reduced-sodium beef broth
1 teaspoon all-purpose flour
1/2 cup reduced-sodium beef broth
1 teaspoon each steak sauce, Worcestershire sauce and ketchup
1/2 teaspoon ground mustard
4 ounces fresh baby portobello mushrooms, sliced
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon minced fresh chives, optional

Recipe



In a large nonstick skillet coated with nonstick cooking spray, brown steaks over medium-high heat. Remove from pan; keep warm.

Reduce heat to medium; stir in wine or broth, loosening up the browned bits from the pan. Cook for 2-3 minutes or until liquid is reduced by half. Combine flour and broth until smooth; whisk into the skillet. Add the steak sauce, Worcestershire sauce, ketchup and mustard. Bring to a boil.

Return steaks to skillet along with mushrooms. Cook for 4-5 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Transfer to serving platter. Sprinkle with pepper, salt and chives if desired. Yield: 2 servings.

Nutritional Analysis: 1 steak with 1/3 cup sauce equals 255 calories, 8 g fat (3 g saturated fat), 72 mg cholesterol, 422 mg sodium, 7 g carbohydrate,1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.