Pan-Seared Filet Mignons with Shallot-Cognac Sauce

Recipe By :Sarah, The Duchess Of York and Weight Watchers

6 Points per serving

3/4 teaspoon coarsely ground black pepper

1/2 teaspoon salt

4 (4 oz) filets mignons -- about 1" thick, trimmed of all fat

1/2 teaspoon olive oil

1/2 cup dry red wine

1/2 cup beef broth

2 shallots -- finely chopped

1/4 cup cognac

1. On a sheet of wax paper, combine the fennel, pepper and salt. Coat the steaks on all sides with the fennel mixture.

2. In a medium nonstick skillet, heat the oil. Sauté the steaks over medium-high heat until browned, about one minute on each side, then reduce the heat to medium and cook to taste, about 4 minutes on each side for medium-rare. Transfer the steaks to a serving plate.

3. Add the wine, broth and shallots to the skillet; bring to a boil, scraping up the brown bits in the bottom of the skillet. Add the cognac; bring to a boil and boil until the pan juices are reduced by half, about 5 minutes. Stir in any juices that have accumulated around the steaks into the shallot sauce. Spoon the sauce over the steaks.

Makes 4 servings. Serving size (1/4 recipe)

According to the cookbook: Per Serving: 269 Cal, 9g Fat (4g Sat Fat), 70mg Chol, 485mg Sod, 8g Carb, 1g Fib, 25g Pro, 43mg Calc

Source: "Dieting with The Duchess: Secrets & Sensible Advice For A Great Body"

NOTES : Shared by Pamela S