FILETS MIGNONS WITH BRANDY AU JUS
Reducing the liquid for this dish yields an intensely flavored sauce, so a little is all you need.
Yield Serves 4; 3 ounces beef and 1 tablespoon sauce per serving
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°F.
- In a small bowl, stir together the water, 2 tablespoons brandy, bouillon granules, and Worcestershire sauce. Set aside.
- Lightly spray a large skillet with cooking spray. Heat over high heat. Sprinkle the salt over the beef. Cook the beef for 2 minutes on each side. Reduce the heat to medium. Cook for 2 to 6 minutes, or to the desired doneness. Transfer the beef to an ovenproof plate. Put in the oven to keep warm.
- Return the skillet (don't drain) to the heat. Increase the heat to high. Pour the brandy mixture into the skillet, scraping the bottom and side to dislodge any browned bits. Bring to a boil. Boil for 4 minutes, or until the liquid is reduced to 1/4 cup, stirring constantly. Remove from the heat.
- Add the margarine and remaining 1/2 teaspoon brandy, stirring until the margarine has melted.
- Transfer the beef to plates. Spoon the sauce over the beef. Sprinkle with the pepper and parsley.
- (Per serving)
- Calories: 174
- Total fat: 5.0g
- Saturated: 2.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.5g
- Cholesterol: 57mg
- Sodium: 135mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugars: 0g
- Protein: 24g
- Calcium: 9mg
- Potassium: 387mg
- 3 lean meat
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