FILET MIGNON WITH CREMINIS AND ROSEMARY (WEIGHT WATCHERS)
Tender, juicy steaks topped with a cremini mushroom and rosemary sauce. Round out this elegant meal with potatoes and baby carrots. Points Value: 5. A cooked small scrubbed red potato and 1 cup cooked carrots per serving will increase the Points value by 2.
Provided by Crafty Lady 13
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle steaks with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in large nonstick skillet over medium-high heat. Add steaks and cook until an instant-read thermometer inserted into side of each steak registers 135°F for medium rare, about 2 1/2 minutes per side. Transfer to large plate; cover loosely with foil and keep warm.
- Add onion to skillet and cook, stirring frequently, until browned, about 2 minutes. Add mushrooms and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper; increase heat and cook, stirring frequently, until mushrooms release their liquid and begin to soften, about 3 minutes. Add wine and 1 teaspoon rosemary; bring to boil. Cook, scraping up browned bits from bottom of skillet, until liquid evaporates and mushrooms are lightly browned, about 3 minutes. To serve, stir in parsley and remaining 1 teaspoon rosemary; pour over steaks.
Nutrition Facts : Calories 412.4, Fat 28.4, SaturatedFat 10.4, Cholesterol 79.4, Sodium 171.5, Carbohydrate 6.3, Fiber 0.8, Sugar 2.5, Protein 22
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