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.
Ingredients: [‘filet mignon’, ‘kosher salt’, ‘black pepper’, ‘canola oil’, ‘cremini mushrooms’, ‘red onion’, ‘dry white wine’, ‘fresh rosemary’, ‘fresh flat-leaf parsley’]
Quantity of Ingredients: [“4 (1/4 lb) filet mignon, about 1/2 inch thick, trimmed “,”1/4 teaspoon kosher salt”,”1/4 teaspoon black pepper”,”1 tablespoon canola oil”,”12 small cremini mushrooms, quartered “,”1 medium red onion, thinly sliced “,”1 cup dry white wine or 1 cup low sodium beef broth”,”2 teaspoons chopped fresh rosemary”,”1 tablespoon chopped fresh flat-leaf parsley”]
Number of Servings: 4
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.’]