Evening Edge
What’s For Dinner?
DEL.ICIO.US
Filet and Portobellos
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Low cal: 
Steve Woodie’s filet mignon recipe is one of the more extravagant recipes to come my way, but it sounded so delicious and simple to prepare, I felt the cost of the dish was more than worth it. Woodie writes: "Here is a very quick dish that I (sort of) developed through the years. I used to work in a restaurant, and it's a variation of a dish we served there. Because the steak is split, this is a good meal for two."
Hands on time: Total time: 30 minutes Serves: 2
Ingredients:
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1 teaspoon minced garlic
8 ounces portobello mushrooms, sliced
1 filet mignon, butterflied
1/4 cup red wine
2 tablespoons blue cheese crumbles
Instructions:
In a well-oiled nonstick skillet, saute the garlic and mushrooms until just soft. Remove from pan.
Add filet to pan and cook 2 minutes. Turn the meat, return the mushrooms to the pan and cook for 2 minutes on the second side. Add the wine, and let it reduce by half.
Cut steak in two. If necessary, cook 1 to 2 more minutes or until desired doneness.
Place steak on plates, top with mushrooms and immediately sprinkle with blue cheese crumbles
Add filet to pan and cook 2 minutes. Turn the meat, return the mushrooms to the pan and cook for 2 minutes on the second side. Add the wine, and let it reduce by half.
Cut steak in two. If necessary, cook 1 to 2 more minutes or until desired doneness.
Place steak on plates, top with mushrooms and immediately sprinkle with blue cheese crumbles
Notes:
Woodie recommends butterflying the filet, which ensures quicker and more even cooking. To do this, slice the filet horizontally about three-quarters of the way through. Then make smaller slits, in a Y formation, to open up the steak so it sits flat in the pan.
Nutrition:
Per serving: 398 calories (percent of calories from fat, 68), 24 grams protein, 6 grams carbohydrates, 1 gram fiber, 29 grams fat, 86 milligrams cholesterol, 195 milligrams sodium.
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