Filets with Mushroom Sauce Recipe
- 4 beef tenderloin steaks (4 ounces each)
- 1 large onion, cut into 1/2-inch slices
- 1/2 pound fresh mushrooms, thickly sliced
- 2 tablespoons butter
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/4 cup water
- 1/2 teaspoon dried basil
- 1/2 teaspoon beef bouillon granules
- 1/8 teaspoon pepper
- 1. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
- 2. Meanwhile, in a large skillet, saute onion and mushrooms in butter until tender. Stir in the tomatoes, water, basil, bouillon and pepper. Bring to a boil; cook and stir over medium heat for 5 minutes or until thickened. Serve with beef. Yield: 4 servings.
1 serving equals 278 calories, 14 g fat (0 saturated fat), 70 mg cholesterol, 299 mg sodium, 10 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.