Beef Filets with Portobello Sauce:
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These tasty steaks seem special but they are fast enough for everyday
dinners. We enjoy the mushroom-topped filets with crusty French
bread, mixed salad and a light lemon dessert. Christel S. of Tampa,
Florida

Prep/Total Time: 30 min.

2 beef tenderloin steaks (4 ounces each)
1/2 cup dry red wine or reduced-sodium beef broth
1 teaspoon all-purpose flour
1/2 cup reduced-sodium beef broth
1 teaspoon each steak sauce, Worcestershire sauce and ketchup
1/2 teaspoon ground mustard
4 ounces fresh baby portobello mushrooms, sliced
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon minced fresh chives, optional

In a large nonstick skillet coated with nonstick cooking spray, brown
steaks over medium-high heat. Remove from pan; keep warm.
Reduce heat to medium; stir in wine or broth, loosening up the
browned bits from the pan. Cook for 2-3 minutes or until liquid is
reduced by half. Combine flour and broth until smooth; whisk into the
skillet. Add the steak sauce, Worcestershire sauce, ketchup and
mustard. Bring to a boil.
Return steaks to skillet along with mushrooms. Cook for 4-5 minutes
on each side or until meat reaches desired doneness (for rare, a meat
thermometer should read 140°; medium, 160°; well-done, 170°).
Transfer to serving platter. Sprinkle with pepper, salt and chives if
desired. Yield: 2 servings.

Nutritional Analysis: 1 steak with 1/3 cup sauce equals 255 calories,
8 g fat (3 g saturated fat), 72 mg cholesterol, 422 mg sodium, 7 g
carbohydrate,1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean
meat, 1 starch.

Source: Taste of Home's Light & Tasty


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