I recently ventured out in my cooking skills and decided to try my hand at filet mignon. Luckily, Logan is a dream to cook for since he’ll generally oooohh and aaaahh over whatever I put in front if him, so I knew that even if it wasn’t Truluck’s quality, he’d probably be happy just to be eating steak. :) Turns out it was actually very good – and easy! LOVE my cooking light cookbook Lyndsie got me for Christmas, which is where the majority of my recipes come from. At Haley’s request, here is the recipe:
Ingredients:
4 (4 ounce) beef tenderloin steaks
1/4 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
2 tsp bottled minced garlic
1/8 tsp crushed red pepper
3 tbsp dry sherry
2 tbsp low-sodium soy sauce
1 tbsp balsamic vinegar
2 tsp honey
1. Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. (Mine required much longer than 3 minutes on each side, so I just kept flipping them and sticking the thermometer in them to check the temp.) Remove steaks from pan; keep warm.
2. Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steaks.
Yield: 4 servings. (Serving size: 1 steak and about 1 tbsp sauce.)
Calories 215; Fat 9.2g; Protein 24g; Carb 4.7g; Fiber 0.1g; Chol 70mg; Iron 3.3mg; Sodium 406mg; Calc 9.7mg
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