Filet Mignon with a Mustard Sauce

4 Reviews
100% would make this recipe again

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Preparation : 5 min Cooking : 10 min Standing : 10 min
290 calories/serving
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Ingredients

2 beef, filets mignon, about 2 cm thick 300 g
1/2 tsp salt 2 g
1/8 tsp ground pepper 0.4 g
1 tsp Garlic-Infused Oil 5 mL
1 tbsp margarine non-hydrogenated 14 g
aluminum foil
1 1/2 tbsp whisky, or vodka 23 mL
1/4 cup Allergen-Free Vegetable Broth 65 mL
2 tbsp whole-grain mustard 30 g
2 tbsp lactose free cream 10% 30 mL

Before you start

For proper cooking all the way through the filet, it is important to let it stand at room temperature ½ hour before cooking.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Pat the beef dry and sprinkle with salt and pepper.
  2. Heat the garlic-infused oil and margarine in a heavy skillet over moderate heat, until hot but not smoking. Add the filets and sauté about 4 min on each side for medium-rare, turning them once. Transfer the filets to a cutting board and let stand 10 min, loosely covered with foil (to reabsorb the juices).
  3. While the filets are standing, deglaze the skillet with the whisky, scraping up any brown bits. Pour in the broth and boil 1 min, then whisk in the mustard, cream, and any beef juice from the cutting board. Bring just to a simmer 1 min, then add salt and pepper to taste. Thin the sauce with a few tablespoons of water if necessary.
  4. Serve the filets on the warmed plates, with the sauce spooned on top.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

290

Fat

14 g

22 %

Saturated 4.5 g
+ Trans 0.2 g

24 %

Cholesterol

60 mg

Sodium

650 mg

27 %

Carbohydrate

3 g

1 %

Fibre

1 g

3 %

Sugars

1 g

Net Carbs

2 g

Protein

28 g

Vitamin A

20 %

Vitamin C

2 %

Calcium

5 %

Iron

26 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Iron, Niacin, Selenium, Vitamin B12, Vitamin K, Zinc
Good source of  :
Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B2, Vitamin D
Source of  :
Magnesium, Potassium, Vitamin B1, Vitamin B6, Vitamin E

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives 3 ½
Fats 1

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4 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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