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Steak with Mushroom Sauce -- w

Source of Recipe

Good Housekeeping Magazine – online
Steak with Mushroom Sauce
Yields: 4 main-dish servings

4 well-trimmed beef tenderloin steaks (filet mignon), 3/4 inch thick (about 4 ounces each)
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 large shallot, minced (1/4 cup)
1 package (10 ounces) sliced white mushrooms
1 package (4 ounces) assorted sliced wild mushrooms (gourmet blend)
1/4 cup port wine

Sprinkle steaks on both sides with 1/8 teaspoon pepper. Heat nonstick 12-inch skillet over medium-high heat until very hot. Add steaks and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once. Transfer steaks to platter; keep warm.

To drippings in skillet, add oil and shallot, and cook 1 minute, stirring often. Add mushrooms and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook until liquid evaporates and mushroom mixture is golden, 8 to 10 minutes, stirring frequently. Add port and 1/4 cup water; cook 30 seconds, stirring constantly. Spoon mushroom sauce over steaks.

Each serving: About 265 calories, 27 g protein, 7 g carbohydrate, 13 g total fat (4 g saturated), 2 g fiber, 70 mg cholesterol, 70 mg sodium. +++WWP:6