Filet Mignon with Cheesy Bacon Smashed Potatoes

The Husband mentioned to me this past week that it has been “awhile” since I’ve cooked steak. I was also thinking I owe you all some RECIPES!!!   While I was pondering ideas of what to make I came across TWO RECIPES that I made before that we both LOVED.  Filet Mignon with a Marsala Wine Sauce and Cheddar Bacon Mashed Potatoes with Chives.  I decided to take the concepts of these recipes and put a Body For Life Spin on them.

Cheesy Bacon Smashed Red Potatoes

* Ok, so you could maybe get away with only the Greek Yogurt OR the Laughing Cow Wedge or Maybe just 1 Laughing Cow Wedge….but, why when they both are so low in calories and good for you 😀 ?!?!

5 medium red potatoes, cut into 1-inch cubes
32 oz chicken broth or enough to cover your potatoes
2 cloves of peeled garlic
2 oz lowfat sharp cheddar cheese
2 Tbsp Shredded Parmesan cheese
2 Laughing Cow Lite Wedges
1/2 cup chopped chives
1/4 cup ff greek yogurt
salt & pepper to taste

Boil your potatoes and garlic in your broth for about 15 minutes or until soft. Drain broth reserving about 1/4-1/2 cup to add back into the potatoes.

Smash the potatoes with the greek yogurt and reserved broth. Stir in the cheeses, bacon and chives reserving just a little of each to top your taters with. Salt and pepper to taste.

Makes ~ 8 servings, 1/2 cup each

Calories 92,  Total Fat  2 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 225 mg, Potassium 296 mg, Total Carbohydrate 11 g, Dietary Fiber 1 g, Sugars 1 g, Protein 8 g

** You can make this recipe Vegan by using soy cheese, fakin’ bacon and soy yogurt or vegan cream cheese.

Filet Mignon with a Red Wine Mushroom Sauce

1/2 cup less-sodium beef broth
2 teaspoons whole wheat flour  or 1 tsp arrowroot
3/4 teaspoon Dijon mustard
1 garlic cloved, minced
1 teaspoon chopped fresh rosemary
1/4 teaspoon season salt
1/8 teaspoon black pepper
1 Tbsp Extra Virgin Olive Oil
2 (4-ounce) beef tenderloin steaks
2 cup presliced mushrooms
1/2 cup Red Wine (good enough to drink)

Heat a large skillet over medium high heat and add Olive Oil.

Combine first 8 ingredients in a bowl.

Season your steaks liberally with season salt and pepper.  Add steaks to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from pan. If your steaks are not done enough, you can move them to the grill to continue the slow and low process of cooking them to medium well. You could do this in the oven.

Add mushrooms to pan, and cook 3 minutes or until lightly browned. Remove mushrooms from pan. Remove pan from heat; add red wine, scraping the pan to loosen browned bits. Reduce heat to medium. Return pan to heat. Add broth mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Stir in mushrooms.

Yields 2 servings

Calories 220, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 42 mg, Sodium 131 mg, Potassium 195 mg, Total Carbohydrate 3 g, Dietary Fiber 1 g, Sugars 1 g, Protein 18 g

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Here are some step by step photos of dinner tonight from start to finish.  I had thought of presenting all of these and asking you all to guess what is for dinner, but, then, I realized I already gave it away in my last post 😀

Chopped your potatoes into 1 inch cubes and add chicken broth.

Be sure to add enough broth to cover.

Meanwhile, heat your olive oil in your pan and add your seasoned steaks. (I used Hers and His Steaks) but he also got 1/2 of mine too.

After 5 minutes, check to see you have that fantastic crusty coat and flip.

Chop up your shallot, garlic, rosemary.

Remove your steaks from the pan and cover in foil to keep warm or move to the grill to cook slow and low to desired doneness.

Saute your mushrooms until they are lightly browned and remove from the pan.

Remove the pan from the heat and deglaze it with your red wine.

Add your beef broth, herby mixture and cook for 1 minute.

Return your mushrooms to the pan and remove from heat.  Done!

Take a break, pat yourself on the back and sip on your red wine for a job well done!  Kidding….i didn’t drink it since it’s not BFL approved today…..Now on Saturday….Maybe so! 😀

When your potatoes are soft, remove from heat, reserving about 1/4-1/2 c of the broth to smash them with.

Add your cheesy, chivey goodness.

Plus crispy turkey bacon – Resist the urge to eat the bacon straight up 😀

Season with salt and pepper to taste.  Serve topped with a few chives.

Ok….I started out with this much – a 1/2 cup serving, but, when I was putting dinner away, I couldn’t resist another two bites – SO, SO GOOD!

3 oz of Steak & Shrooms….This literally melts in your mouth like butter without having any butter.

To round out our meal, I steamed some green beans.  I had actually meant to roasted them with shaved parmesan and totally forgot.  They were still snappy good.  Doesn’t The Husband do an excellent job at chopping the beans?!

All together with my favorite fizzy water.

I definitely think dinner made him happy ~ He offered to do the dishes while I went to check out the tomato plant and blog.  Another BIG handful was ready – I LOVE the baby tomato at the bottom.  It’s almost so cute, I don’t want to eat it.

I am off to read, relax and hopefully get caught up on sleep!  Only 3 more days of work before the weekend – Yahoo!

Nite all!