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Pan Seared Filet Mignon
Source: dLife

Pan seared filet mignon topped with a vermouth and brandy sauce.

Rating:
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 314.6
Total Carbs 4.8 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 9.7 g
Saturated Fat 3.7 g
Unsaturated Fat 0.4 g
Potassium 0.6 mg
Protein 27.6 g
Sodium 174.3 mg
Dietary Exchanges
1/2 Fat , 4 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

16 oz  filet mignon, lean
1 1/2 oz  green peppercorns
3 tbsp  black peppercorns
0 1/2 cup  vermouth
0 1/2 cup  beef broth
0 1/2 cup  brandy
Directions
  1. Cut off any excess fat from steaks. Firmly push peppercorns into surface of steaks.
  2. Heat a medium frying pan over medium-high heat. Lay steaks in pan and cook 1 minute per side. Lower heat to medium-low and cook 4 minutes per side or until preferred degree of doneness. Arrange steaks on a serving platter and reserve.
  3. Lay steaks in pan and cook 1 minute per side. Lower heat to medium-low and cook 4 minutes per side or until preferred degree of doneness. Arrange steaks on a serving platter and reserve.
  4. Pour vermouth and broth into pan and let boil. Cook 4 minutes or until liquid is reduced to half the amount. Scrape up any browned bits off the bottom of the pan. Mix in brandy and let boil.
  5. Cook 4 minutes or until liquid is reduced by half again. Spoon sauce over steaks.

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