Happy! Happy! Happy!

[Mamasue]

Anyone ever hear the expression...."Happy as a pig in s--t! http://www.cookinglight.com/bbs/biggrin.gif I received my August CL today and the first thing I did was go to the last page, "Back to the Best" and noticed that the recipe Filet Mignon with Mushroom Wine Sauce is also in The Complete Cooking Light Cookbook. Has anyone else noticed that sometimes the recipes are repeated from past issues? I had planned on making this tonight after going through the Complete CL last night.

Can't wait to sit down tonight after dinner and read my issue. Will let you know how the recipe turns out. http://www.cookinglight.com/bbs/smile.gif

[lorilei]

I've notice that too -- and I haven't been reading CL for all that long.

For as much as it might annoy some people, it has come in handy for me a few times...

Definitely let us know how the recipe rates!!

[Kristilyn1]

We love this recipe!!! I could just gobble up those mushrooms.

Note that I am a former mushroom aversion freak.

Kristi

[Mamasue]

lorilei....I agree with you there...repeating the recipe kind of reminds me that I was thinking about it earlier and never posted a reminder. The Filet Mignon with Mushroom Wine Sauce was delish and a winner with DH. Even though he devoured it and moaned with pleasure he still considers the Beef Tenderloin with French Onion Sauce number one to this one! Both are copied to my favorite list and will be a great dish to serve for company too! http://www.cookinglight.com/bbs/biggrin.gif

[JodiL]

Beef Tenderloin with French Onion Sauce?? That sounds great, can you please post? I have a tenderloin sitting in the fridge as we speak. Thanks. http://www.cookinglight.com/bbs/biggrin.gif

[Laura B]

JodiL -


* Exported from MasterCook *

Beef Tenderloins With French Onion Sauce

Recipe By :Cooking Light Magazine. Jul/Aug 1999. Page: 132.
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons butter or stick margarine, divided
2 cups thinly sliced onion
3 cups cremini or button mushroom caps, halved
(about 1/2 pound)
2/3 cup water
1 can (10-1/2 ounces) beef consomme
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon garlic powder
4 beef tenderloin steaks (1 inch thick; 4
ounces, each)
1/2 cup dry red wine
4 slices (1 ounce, each) French bread (about 1
inch thick), toasted

Directions.
1. Melt 1 teaspoon butter in a large skillet over medium-high heat. Add onion and mushrooms; saute 5 minutes, stirring frequently. Stir in water and consomme, scraping pan to loosen browned bits. Bring to a boil; cover and cook 10 minutes. Remove onion mixture from pan.

2. Combine thyme, salt, pepper, and garlic powder. Rub the thyme mixture over steaks. Melt 1 teaspoon butter in pan over medium-high heat. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm.

3. Add wine to pan, scraping pan to loosen browned bits. Stir in onion mixture; bring to a boil, and cook 1 minute. Return steaks to pan; simmer 1 minute.

4. Place one toast slice in each of 4 shallow serving bowls, and top each slice with steak. Spoon the onion mixture over each serving. Serve immediately. Yield: 4 servings (serving size: 1 piece toast, 1 steak, and 1/2 cup sauce).

- - - - - - - - - - - - - - - - - - -

Per serving: 44 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 155mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Mamasue]

Thanks Laura B! JodiL...you will love this recipe if you love French Onion Soup! Its a takeoff to this popular soup but has the tenderloin added. Awesome recipe. http://www.cookinglight.com/bbs/biggrin.gif