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Recipe: bistro style filet mignon with champagne pan sauce

Steaks
bistro style filet mignon with champagne pan sauce recipe image
Bistro style filet mignon with champagne pan sauce serving suggestion

bistro style filet mignon with champagne pan sauce

Ingredients

  • 4 beef Tenderloin Steaks, cut 1 inch thick (about 4 to 5 oz each)
  • 1/2 teaspoon coarse grind black pepper
  • 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 bru Champagne or sparkling wine
  • 1 1/2 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Directions

  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.

NUTRITION INFORMATION
Nutrition information per serving, without risotto: 314 calories; 14 g fat (4 g saturated fat; 6 g monounsaturated fat); 104 mg cholesterol; 161 mg sodium; 3 g carbohydrate; 0.3 g fiber; 38 g protein; 11.5 mg niacin; 0.8 mg vitamin B6; 2.0 mcg vitamin B12; 2.6 mg iron; 44.8 mcg selenium; 6.9 mg zinc; 143.5 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.

Nutrition information per serving, with risotto: 540 calories; 17 g fat (5 g saturated fat; 9 g monounsaturated fat); 106 mg cholesterol; 378 mg sodium; 41 g carbohydrate; 7.7 g fiber; 44 g protein; 15.2 mg niacin; 1.0 mg vitamin B6; 2.0 mcg vitamin B12; 4.2 mg iron; 59.8 mcg selenium; 7.9 mg zinc; 162.9 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

Steaks