I’ve got your back. I’m going to make you a hero. You are going to get this meal on the table in 30 minutes, and it’s going to be easy– and incredibly delicious. Here’s the wild part: not only are you going to be wholly impressed with yourself for producing such an elegant, satisfying and attractive meal in 30 minutes, you can gloat about the fact that it is also healthful.
Here’s the menu:
Filet Mignon with Madeira Mushroom Sauce
Here’s the game plan:
1. Preheat the oven to 450°. Place the racks 1/3 of the way up and 1/3 of the way down in the oven. Coat two baking sheet pans with cooking spray.
3. Cut baby potatoes (about 1-inch in diameter) in half, toss with extra virgin olive oil, chopped fresh rosemary (or crushed dried rosemary), salt and pepper. Spread them in a single layer on the baking sheet (mostly cut side facing down) and place on the lower of the two racks.
4. Trim the asparagus, toss it with extra virgin olive oil, salt and pepper, spread on the second baking sheet and set aside.
5. Prepare the ingredients for the filet mignon; proceed with step #1 of the recipe.
6. Place the asparagus in the oven on the higher rack. Stick a fork in the potatoes and see how tender they are.
7. Proceed with step #2 of the recipe. After you have turned the steak, check the potatoes again. If they are done, remove them from the oven and drape loosely with foil.
8. Finish cooking the steak. Once you add the sauce to the pan, the asparagus should also be finished: it will be bright green and crisp-tender.
Serve and enjoy!
Filet Mignon with Mushroom Madeira Sauce
2 tablespoons olive oil, divided
1/4 cup finely minced shallot (1 large shallot)
½ red bell pepper, finely chopped
10 ounces mushrooms, trimmed and sliced
¼ cup Madeira wine
1/2 teaspoon Worcestershire sauce
4 (6-ounce) filet mignon steaks, about 1-inch thick
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped parsley
- Heat 1 tablespoon of the oil in a large nonstick pan over medium high. Add the shallot and cook, stirring, 1 minute. Stir in the red pepper and mushrooms and cook until the mushrooms are browned, about 6 minutes. Add the Madeira and Worcestershire and cook, stirring, until the liquid is nearly gone, about 2 minutes. Transfer to a bowl.
- Season the steak with salt and pepper and heat the remaining 1 tablespoon of oil in the skillet over medium high. Add the meat to the pan and cook until well-browned on the underside, about 4 minutes; turn and cook to desired degree of doneness, about another 4 minutes for medium rare. Transfer to plates.
- Add the sauce back into the pan for 30 seconds to reheat; spoon it over the steaks and serve immediately.
Makes 4 servings
Nutritional analysis for each serving: 286 calories, 29 g protein, 7 g carbohydrates, 1 g fiber, 14 g far, 4 g saturated fat, 359 mg sodium
Do you want more guidance with timing meals? Here’s another 30-minute weeknight meal with Pork Tenderloin, Sage Buttered Noodles and Tri-Color Zucchini
Or, if it’s fast and easy recipes you’re after, I’ve got a whole lot of them for you to skim through right here. One of my personal favorites is the Superfast Herb-Crusted Salmon (and it’s under 300 calories!)