Filet Mignon with a Creamy Paprika Sauce

1 Reviews
100% would make this recipe again

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

2 beef, filets mignon, about 2 cm thick 300 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 tbsp Garlic-Infused Oil 15 mL
aluminum foil
1/4 cup Allergen-Free Vegetable Broth 65 mL
1/2 tbsp paprika 5 g
1 tbsp Dijon mustard 16 g
4 drops Tabasco sauce 0.63 mL
2 tbsp lactose-free cream, 35%, for whipping 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 the salt and pepper.
  2. Heat the garlic-infused oil 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 once. Transfer the filets to a cutting board and let stand, loosely covered with foil, 10 min (to reabsorb the juices).
  3. While the filets are standing, deglaze the skillet with the broth, scraping up brown bits. Bring to a boil, then cook 1 min. Reduce the heat then add the paprika and cook 2 min with stirring. Whisk in the mustard, Tabasco sauce, lactose-free cream, and any beef juice from the cutting board. Bring just to a simmer and cook 1 min. 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 the top.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

280

Fat

17 g

26 %

Saturated 6.5 g
+ Trans 0.2 g

33 %

Cholesterol

80 mg

Sodium

210 mg

9 %

Carbohydrate

3 g

1 %

Fibre

1 g

5 %

Sugars

1 g

Net Carbs

2 g

Protein

28 g

Vitamin A

29 %

Vitamin C

5 %

Calcium

2 %

Iron

28 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives 3 ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 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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