Filet in red wine sauce - light version
- Number of Servings: 6
Ingredients
Filet Mignon, 36 oz roastKosher salt and coarse ground black pepperBeef broth, bouillon, consomme, 1 cupRed Wine, 1 glass (3.5 fl oz) Shallots, 2 tbsp chopped Rosemary, 1 tbsp Corn Starch, 5 grams
Leave filet in room temperature 2 hours before cooking.
Season with kosher salt and coarse black pepper
Sear meat on a very hot iron skillet 3-4 minutes on each side.
Transfer to a baking sheet
bake at 450 F 10-15 minutes more, until inside temp is 135F
Leave to rest for a minimum of 15 minutes.
for sauce:
Saute shallots in a Pam sprayed pot. Add fresh rosemary, stir. Add wine and beef stock salt and pepper and cook until reduced to about 1/3.
Mix 1 tsp corn starch in a little cold water, add to boiling sauce and thicken.
add equal.
Slice Roast to 6OZ slices, top with the sauce and a sprig of fresh rosemary.
Number of Servings: 6
Recipe submitted by SparkPeople user TAMIMULLER.
Season with kosher salt and coarse black pepper
Sear meat on a very hot iron skillet 3-4 minutes on each side.
Transfer to a baking sheet
bake at 450 F 10-15 minutes more, until inside temp is 135F
Leave to rest for a minimum of 15 minutes.
for sauce:
Saute shallots in a Pam sprayed pot. Add fresh rosemary, stir. Add wine and beef stock salt and pepper and cook until reduced to about 1/3.
Mix 1 tsp corn starch in a little cold water, add to boiling sauce and thicken.
add equal.
Slice Roast to 6OZ slices, top with the sauce and a sprig of fresh rosemary.
Number of Servings: 6
Recipe submitted by SparkPeople user TAMIMULLER.
Nutritional Info Amount Per Serving
- Calories: 334.2
- Total Fat: 19.1 g
- Cholesterol: 94.1 mg
- Sodium: 237.4 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.0 g
- Protein: 36.0 g
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