Filet Mignon & Sw.Potato Fries w/Asparagus

Filet Mignon
2 plum tomatoes, seeded & chopped
1 clove minced garlic
1/2 c. veg. broth
1 c. red wine
2 tsp olive oil
black pepper
veg. cooking spray
4 filet Mignon (5 oz. each) trim fat
4 lg. portobello mushroom caps

Sweet Potato Fries
3 med. sw. potatoes (about 1 lb)
1 tbs. canola oil

Asparagus & Red Pepper
2 c. prepared roasted red peppers packed in water, cut into 1/4 in. strips
2 Tbs. red or white wine vinegar
1 Tbs. Dijon mustard
2 Tbs. chopped fresh tarragon
Fresh ground black pepper

Filet:
1. Tomatoes, garlic & broth to a boil in small pan. Lower heat to med.low. Simmer until most of liquid is gone. remove from heat...add wine. Bring to a boil reduce heat; simmer. whisk in 1 tsp of olive oil season w/pepper.

Coat grill w/cooking spray. Grill filets. When done put on plate.

Brush mushrooms w/ remaining tsp of oil. Grill smooth side down for 2 min. Turn & grill until tender.. Set filet on top of each mushroom on plate. Top with 1/4 of wine sauce and serve with sw. pot. fries & Asparagus & red pepper

Sweet Potato Fries
Heat oven to 45o. Brush potatoes with oil & lay on cookie sheet (covered w/foil for easy cleaning) Season potatoes w/dash of salt. Bake until golden brown.

Asparagus & Red Pepper
Puree 1/2 c. of pepper strips w/vinegar & mustard in food processor until smooth. Add tarragon & season w/ black pepper. Toss 1/4 c. of dressing with remaining 1.5 cups pepper strips. SEt aside peppers & dressing. Steam asparagus 5 minutes. Serve warm topped w/remaining pepper & drizzled with dressing

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user PRISSY-C.