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  2. Bistro-Style Filet Mignon with Champagne Pan Sauce

Bistro-Style Filet Mignon with Champagne Pan Sauce

Delicious Tenderloin Steaks are served with a unique barley risotto spiked with butternut squash and peas. Finish the entire dish with a champagne mushroom sauce.

  • 45
    min
  • 4
    SERVINGS
  • 310
    Cal
  • 38 g
    Protein

Ingredients:

Risotto:
  • 1 tablespoon olive oil
  • 3/4 cup quick-cooking barley
  • 1/2 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
  • Salt
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

Cooking:

  1. 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.

  2. 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.

  3. 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.

  4. Serve steaks with sauce and risotto.

314 CALORIES

0 % *

4g SAT FAT

0 % DV **

38g PROTEIN

0 % DV

2.6 mg IRON

0 % DV

6.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, without risotto: 314 Calories; 126 Calories from fat; 14g Total Fat (4 g Saturated Fat; 6 g Monounsaturated Fat;) 104 mg Cholesterol; 161 mg Sodium; 3 g Total Carbohydrate; 0.3 g Dietary Fiber; 38 g Protein; 2.6 mg Iron; 11.5 mg NE Niacin; 0.8 mg Vitamin B6; 2 mcg Vitamin B12; 6.9 mg Zinc; 44.8 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

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