Photo of Filets mignons with fresh herb sauce by WW

Filets mignons with fresh herb sauce

4
4
4
SmartPoints® value per serving
Total Time
15 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Easy
Here’s tender filet mignon at its best and easiest: pan-seared and served with a bold parsley and cilantro sauce. If you like, make extra sauce to spoon over rice, broiled salmon, sliced tomatoes, or steamed green beans another day. If you're not a cilantro fan, scallions or chives make a great substitute and add a slight kick of onion flavor. Because the sauce is not heated before it's served, (which would change its bright color and fresh flavor), be sure that you serve it at room temperature - not cold. Spoon the sauce on the hot steaks just as soon as you take them out of the skillet for best results and the most pronounced flavor. A side of roasted root vegetables or potatoes enlivened by fresh rosemary would be a great addition to the steak, increasing your dose of fresh herbal flavors.

Ingredients

fresh parsley

1 cup(s), lightly packed leaves

cilantro

½ cup(s), lightly packed fresh leaves

garlic clove(s)

2 medium clove(s), crushed with side of large knife

water

¼ cup(s)

red-wine vinegar

1 Tbsp

olive oil

3 tsp

fresh lemon juice

1 tsp

table salt

1 tsp

black pepper

¼ tsp

uncooked lean and trimmed beef filet mignon

1 pound(s), 4 (1/4-pound), about 1 inch thick

Instructions

  1. Puree parsley, cilantro, garlic, water, vinegar, oil, lemon juice, ½ teaspoon salt, and pepper in blender.
  2. Spray large skillet with nonstick spray and set over medium-high heat. Sprinkle steaks with remaining ½ teaspoon salt. Place in skillet and cook, turning once, until instant-read thermometer inserted into sides of steaks register 145°F, about 5 minutes. Serve with sauce.
  3. Serving size: 1 filet mignon and ⅓ cup sauce

Notes

Start the meal with a Bibb lettuce salad topped with shrimp. Drizzle the salad with lemon juice and sprinkle with salt and pepper to taste (3 ounces cooked shrimp will not change the SmartPoints).

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