Filets Mignons with Brandy au Jus

Preparation

1. Step 1

   Preheat the oven to 200°F.

   Step 2

   In a small bowl, stir together the water, 2 tablespoons brandy, bouillon granules, and Worcestershire sauce. Set aside.

   Step 3

   Lightly spray a large skillet with cooking spray. Heat over high heat. Sprinkle the salt over the beef. Cook the beef for 2 minutes on each side. Reduce the heat to medium. Cook for 2 to 6 minutes, or to the desired doneness. Transfer the beef to an ovenproof plate. Put in the oven to keep warm.

   Step 4

   Return the skillet (don’t drain) to the heat. Increase the heat to high. Pour the brandy mixture into the skillet, scraping the bottom and side to dislodge any browned bits. Bring to a boil. Boil for 4 minutes, or until the liquid is reduced to 1/4 cup, stirring constantly. Remove from the heat.

   Step 5

   Add the margarine and remaining 1/2 teaspoon brandy, stirring until the margarine has melted.

   Step 6

   Transfer the beef to plates. Spoon the sauce over the beef. Sprinkle with the pepper and parsley.

2. Nutrition information

   Step 7

   (Per serving)

   Step 8

   Calories: 174

   Step 9

   Total fat: 5.0g

   Step 10

   Saturated: 2.5g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 0.5g

   Step 13

   Monounsaturated: 2.5g

   Step 14

   Cholesterol: 57mg

   Step 15

   Sodium: 135mg

   Step 16

   Carbohydrates: 1g

   Step 17

   Fiber: 0g

   Step 18

   Sugars: 0g

   Step 19

   Protein: 24g

   Step 20

   Calcium: 9mg

   Step 21

   Potassium: 387mg

3. Dietary Exchanges

   Step 22

   3 lean meat