Diabetes Forecast

Filet Mignon With Red Wine Shallot Sauce

Per Serving

Filet Mignon With Red Wine Shallot Sauce

Makes: 2
Serving Size: 4 oz., 2 Tbsp. sauce (makes about 1/4 cup of sauce)
Calories 220
Fat 11 g
Saturated Fat 2.8 g
Trans Fat 0 g
Carbohydrate 4 g
Fiber 1 g
Sugars 1 g
Cholesterol 60 mg
Sodium 345 mg (without added salt)
Protein 24 g
Choices: Lean meat 4, Fat 1
  • Makes: 2
  • Serving Size: 4 oz., 2 Tbsp. sauce (makes about 1/4 cup of sauce)
  • Preparation Time: 20 minutes
  • Cooking Time: about 10 minutes


2 (4 oz.) filet mignons
Kosher salt and fresh-ground black pepper
2 tsp. olive oil
1 small shallot, finely minced
3 Tbsp. dry red wine
1/2 cup fat-free, reduced-sodium beef broth
1 Tbsp. Dijon mustard
3 Tbsp. fat-free sour cream
Salt and pepper to taste


  1. Sprinkle each fillet on both sides with salt and pepper.
  2. In a cast-iron skillet or similar heavy pan, heat the oil over high heat. When the oil is hot, add the steaks and sear on one side for about 5 minutes. If the fillet starts to cook too quickly, lower the temperature to medium high. Turn the fillet over, and continue to cook about 4 minutes. This will produce a rare fillet. If desired, cook longer to your liking. Remove the fillets from the skillet, and set aside to keep warm.
  3. To make the sauce, add the shallots to the pan (if there are not enough pan drippings to cook the shallots, add just a bit of beef broth). Cook the shallots for 1 minute. Add in the wine, and cook until the wine almost evaporates. Add in the beef broth, and reduce until half its volume. Whisk in the mustard, and stir until smooth. Remove from the heat, and whisk in the sour cream until smooth. Season with salt and pepper. Serve each steak with about 2 Tbsp. of sauce.

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