Filet Mignon with Mushroom Wine Sauce

[Karenf]

This is a recipe that has been around for a few years. It is noted as 'one of the best' Cooking Light recipes. I made it for dinner last night and it is FABULOUS!! It's relatively easy and the sauce is sooo good. It is definitely company worthy. I have the 2001 Annual Recipe book and it can be found on P238. It is also in the August 2000 issue and March 1995.

[Nullsy]

We just made it two nights ago and my husband and I really loved it. I made Loaded Baked Potatoes and a simple salad and it tasted just like a great meal from a steakhouse!

[CHRIST1NE]

Filet Mignon with French Onion Sauce is another really good one. It is also easy to make. We had this New Year's weekend with small red potatoes and a sald. Like you said, it's just like eating out - only healthier.

We had a little bit of the "sauce" leftover and it was delicious the next day with just bread.

Unfortunately, the recipe is not in my Mastercook software so I am unable to post it, but it's in the July/August 1999 issue, page 132, or you could search the board. There was a post over the summer about it.

[This message has been edited by CHRIST1NE (edited 01-06-2001).]

[smino1]

Karen.....does this recipe have horseradish in the sauce or is the one that you use fresh pepper sprinkled on the steaks. If it is the second, I made this years ago (I guess 1995) and lost my copy of the recipe. Could you post it so that I could make it again....It was absolutely wonderful. I made this recipe for my fiance in 1995 for Valentine's Day and now that we are married I would love to surprise him and make it this Valentine's Day.

I appreciate your help!

[kwormann]

Nullsy

Are the loaded potaotes from CL...if so, which issue. They are probably my favorite food on earth!

TIA

Kim

[Nullsy]

Kim,
CL does have a recipe called The "Works" Stuffed Potatoes in the JAN/FEB 1998 issue p151 but I just make my own. I use I Can't Believe It's Not Butter Spray, reduced fat sharp cheddar(Kraft), Breakstone's FF sour cream, Hormel bacon bits that come in a jar(I microwave them for 30-45 seconds on a paper towel to make crisp) and some chopped green onion. As long as you don't go too overboard on the toppings then I think they're still fairly healthy.

[Laura B]

Kim: CL does have a loaded baked potato recipe. Here it is:


* Exported from MasterCook *

Loaded Baked Potatoes

Recipe By :Cooking Light Magazine. Jan/Feb 1999. Page: 110.
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large potato -- baking, (about 12 ounces each)
1/2 cup 1% low-fat milk
1/3 cup low calorie cream cheese -- softened (3 ounces)(1/3-less-fat)
1/2 cup feta cheese -- crumbled (2 ounces)
2 tablespoons minced fresh or 2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup green onions -- thinly sliced
2 bacon slices -- cooked and crumbled




1. Preheat oven to 400 degrees.

2. Pierce potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cool slightly. Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4- inch-thick shell. Mash pulp with a potato masher. Add milk and cream cheese to mashed potato; stir with a whisk. Add feta cheese, oregano, salt, and pepper; stir well. Spoon potato mixture into shells. Place on a baking sheet; bake at 400 degrees for 15 minutes or until thoroughly heated. Sprinkle each serving with 1-1/2 teaspoons green onions; top with bacon. Yield: 8 servings (serving size: 1 potato half).

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

Per Serving (excluding unknown items): 111 Calories; 5g Fat (37.3% calories from fat); 5g Protein; 13g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 341mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : This simple-but-delicious dish does double duty as the basis of our Baked-Potato Soup. Just make sure to save half of the recipe (or four stuffed potato halves) for the soup.

The Baked-Potato Soup recipe is in the Jan/Feb 1999 issue.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0