Beef Fillet with Pepper and Mushroom Sauce

Beef Fillet with Pepper and Mushroom Sauce

• 1 beef fillet (4 to 4 1/2 pounds)
• 2 tablespoons of olive oil or vegetable oil
• 2 teaspoons ground black pepper
• 1/4 cup butter or margarine
• 1 medium onion, finely chopped (1/2 cup)
• 1 clove of garlic, finely chopped
• 1 packet (8 oz.) of fresh, sliced mushrooms (3 cups)
• 2 tablespoons of dry sherry, optional
• 1 tablespoon of corn starch
• 1/4 cup of cold water
• 2 teaspoons of fresh thyme leaves or 1/2 teaspoon dried thyme leaves, chopped
• 1/8 teaspoon pepper
• 1 can (10 1/2 oz) of beef broth, condensed
• 1 teaspoon Dijon mustard
• 1 teaspoon pasta or tomato puree from a 6 oz. Can

Nutritional Information

Portion:

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Calories 270 Calories derived from fat 140

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Total fat 15g

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Saturated Fata 6g

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Trans fat 1/2g

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Cholesterol l85mg

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Sodium 240mg

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Potassium 510mg

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Total carbohydrates 3g

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Dietary Fibers 0g

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Sugar 0g

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Protein 30g%

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Daily Value*:

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Vitamin A6%

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Vitamin C0%

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Calcium 0%

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Iron 15%

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Exchanges:

0 starch; 0 fruits; 0 other carbohydrates; 0 skimmed milk; 0 skim milk; 0 milk; 0 vegetable; 0 lean extra meat; 4 1/2 lean meat; 0 meat high in fat; 1/2 fat;

* Daily values based in a diet of 2000 calories.

Step 1
Preheat the oven at 425 °F. Spread the meat with oil; sprinkle with ground pepper. Put the meat in a shallow roasting pan or place it diagonally in a 15x10x1 inch baking pan. Insert a meat thermometer, so that the tip is in the center of the thickest part of the meat..

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Step 2
Bake uncovered 30 to 45 minutes or until the thermometer reaches 135 °F. Cover the meat with aluminum foil or let it rest for 15 to 20 minutes, until the thermometer reaches 145 °F (medium term). (The temperature will continue to rise by approximately 10 °F and it will be easier to cut the meat).

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Step 3
Meanwhile, in a non-stick or 12-inch non-stick skillet, melt butter over medium heat. Add onion, garlic and mushrooms; Cook 8 to 10 minutes, stirring occasionally, until the mushrooms are completely tender and begin to brown. Add the sherry. In a small bowl, mix the cornstarch and water; add this mixture to mushrooms. Add the thyme, an eighth of a teaspoon of pepper and the beef broth; cook and stir for 2 minutes or until the mixture is slightly thick and make bubbles. Add the mustard and tomato paste; mix well. Heat it up. With a spoon, serve the sauce on the beef.

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