Filet Mignon With Creminis and Rosemary (Weight Watchers)

Tender, juicy steaks topped with a cremini mushroom and rosemary sauce. Round out this elegant meal with potatoes and baby carrots. Points Value: 5. A cooked small scrubbed red potato and 1 cup cooked carrots per serving will increase the Points value by 2.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4 (1/4lb)  filet mignon, about 1/2 inch thick, trimmed
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon black pepper
• 1  tablespoon canola oil
• 12  small cremini mushrooms, quartered
• 1  medium red onion, thinly sliced
• 1  cup dry white wine or 1  cup low sodium beef broth
• 2  teaspoons  chopped fresh rosemary
• 1  tablespoon  chopped fresh flat-leaf parsley

Directions

1. Sprinkle steaks with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in large nonstick skillet over medium-high heat. Add steaks and cook until an instant-read thermometer inserted into side of each steak registers 135°F for medium rare, about 2 1/2 minutes per side. Transfer to large plate; cover loosely with foil and keep warm.
2. Add onion to skillet and cook, stirring frequently, until browned, about 2 minutes. Add mushrooms and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper; increase heat and cook, stirring frequently, until mushrooms release their liquid and begin to soften, about 3 minutes. Add wine and 1 teaspoon rosemary; bring to boil. Cook, scraping up browned bits from bottom of skillet, until liquid evaporates and mushrooms are lightly browned, about 3 minutes. To serve, stir in parsley and remaining 1 teaspoon rosemary; pour over steaks.