Diet Filet Mignon With Shallot and Cognac SauceThis diet Filet Mignon recipe was published by Sarah Duchess of York a couple of years ago in weight watchers magazine and frankly I'm not sure whether I should bow or curtsey. This dish is truly royal as recipes go and you can serve it to your guests and they'll never believe it is a weight watchers meal. It is a simple recipe to follow and preparation time is reasonable, cooking time is a matter of minutes and the finished product is a million dollar feast. It wouldn't be out of place on a royal table. When eating steak it is best to cut the steak in the center and eat from the middle out. This is because if cooked properly the best part of any steak is the center.
3/4 teaspoon coarsely ground black pepper.
1/2 teaspoon salt.
4 (4 oz) filets mignons -- about 1" thick, trimmed of all fat.
1/2 teaspoon olive oil.
1/2 cup dry red wine.
1/2 cup beef broth.
2 shallots -- finely chopped.
1/4 cup cognac.
Method:
1. On a sheet of wax paper, combine the fennel, pepper and salt. Coat the steaks on all sides with the fennel mixture. 2. In a medium nonstick skillet, heat the oil. Sauté the steaks over medium-high heat until browned, about one minute on each side, then reduce the heat to medium and cook to taste, about 4 minutes on each side for medium-rare. Transfer the steaks to a serving plate. 3. Add the wine, broth and shallots to the skillet; bring to a boil, scraping up the brown bits in the bottom of the skillet. Add the cognac; bring to a boil and boil until the pan juices are reduced by half, about 5 minutes. Stir in any juices that have accumulated around the steaks into the shallot sauce. Spoon the sauce over the steaks and you have diet Filet Mignon. Makes 4 servings. Serving size (1/4 recipe)
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