This dish is truly magnificent. You can serve it to your guests and they’ll never believe it is a diet meal. It is a simple recipe to follow and preparation time is reasonable, cooking time is a matter of minutes and the finished product is a million dollar feast.
Ingredients
- 3/4 tsp black pepper, coarsely ground
- 1/2 tsp salt
- 4 (4 oz) filet mignons, about 1″ thick, trimmed of all fat
- 1/2 tsp olive oil
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 2 shallots, finely chopped
- 1/4 cup cognac
Instructions
Combine fennel, pepper and salt. Coat the steaks on all sides with the mixture.
In a nonstick skillet, heat the oil. Sauté the steaks over medium-high heat until browned, about one minute on each side, then reduce the heat to medium and cook to taste, about 4 minutes on each side for medium-rare.
Transfer the steaks to a serving plate.
Add the wine, broth and shallots to the skillet; bring to a boil, scraping up the brown bits in the bottom of the skillet.
Add the cognac; bring to a boil and boil until the pan juices are reduced by half, about 5 minutes.
Stir in any juices that have accumulated around the steaks into the shallot sauce.
Spoon the sauce over the steaks.
Serves 4.
Diet Filet Mignon
Ingredients
- 3/4 tsp black pepper coarsely ground
- 1/2 tsp salt
- 4 4 oz filet mignons, about 1″ thick, trimmed of all fat
- 1/2 tsp olive oil
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 2 shallots finely chopped
- 1/4 cup cognac
Instructions
- Combine fennel, pepper and salt. Coat the steaks on all sides with the mixture.
- In a nonstick skillet, heat the oil. Sauté the steaks over medium-high heat until browned, about one minute on each side, then reduce the heat to medium and cook to taste, about 4 minutes on each side for medium-rare.
- Transfer the steaks to a serving plate.
- Add the wine, broth and shallots to the skillet; bring to a boil, scraping up the brown bits in the bottom of the skillet.
- Add the cognac; bring to a boil and boil until the pan juices are reduced by half, about 5 minutes.
- Stir in any juices that have accumulated around the steaks into the shallot sauce.
- Spoon the sauce over the steaks.
