Monday, March 7, 2011

Filet Steak with a Mushroom and Sherry Cream Sauce

Tonight's Menu was Filet Steak (cut from a whole beef tenderloin) with a Mushroom and Sherry Cream Sauce, served with creamed potatoes and crisply steamed green beans.  It was very tasty and took about 30 minutes so it's a perfect choice for a weekday dinner after work.

Start by putting your potatoes on to boil because the steaks only take 20 to 30 minutes.  Plan the cooking of your other vegetable choice accordingly - my beans only took about 20 minutes.  Fry a couple of beef filet steaks in a little olive and butter.  Season generously with freshly ground pepper and salt.

Slice up about 10 - 12 mushrooms and a couple of shallots.  If you don't have shallots, substitute a couple of cloves of garlic and a little onion.

Once you've browned one side of the steaks, turn them over and add the mushrooms and shallots.  I usually add some fresh thyme at this point but tonight I didn't have any so I added 2 pinches of dried.
Once the mushrooms have cooked down, add about 1/2 cup of sherry.

Cook the sherry until it is reduced by half and then add about 1/4 cup of cream.  Stir to combine and simmer til warm, then serve.  If you are trying to cut calories, skip the butter to begin with and instead of cream, add 4 Tbsp of no fat sour cream and a splash of milk.  Enjoy!

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