Recipes

preheat oven to 425 degrees. Season both sides of filets with steak seasoning; set aside. preheat grill. When ready: Add filets and cook for 3-5 minutes on one side depending on desired doneness. Turn and cook for 1 minute more. Melt butter in a large skillet over medium-high heat. Add garlic and mushrooms and cook for 2 minutes, stirring constantly. Stir in steak sauce, cream, and beef broth. Stir thoroughly and bring sauce to a simmer. stir together cornstarch and water until blended (no lumps). add to sauce mixture. stir until thickened. Place filets on plates in bed of spinach leaves, 1 c for each plate. Spoon sauce and mushrooms over filets. top with chopped chives Rosemary Potatoes: preheat oven to 425 degrees. clean and quarter potatoes. place on baking sheet and drizzle liberally with olive oil. sprinkle dried rosemary, salt and pepper over potatoes. toss until coated well. bake in oven for 20-25 min. serve hot. Steamed Vegetables: clean and cut veggies in bit size pieces. in a double broiler pan, add water to bottom and place in steam basket w/ veggies in it. sprinkel with lemon pepper. steam for 15 min or until desired doneness. serve hot along side potatoes and filet w/ mushrooms.4 (3-ounce) filet mignon medallions, rinsed and patted dry 1 teaspoon steak seasoning 2 tablespoons unsalted butter 1 tbs crushed garlic 1 cup fresh sliced mushrooms 1/4 cup whiskey 1 tablespoon steak sauce 1/4 cup fat free half-n-half 1/4 cup low-sodium beef or chicken broth 1 tbs cornstarch 1 tbs water (or as needed) 1 tablespoon chives, finely chopped 2 c fresh spinach leaves, cleaned Rosemary Potatoes: 6 small red potatoes, quartered olive oil 2 tsp dried rosemary salt and pepper