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Shiitake-Leek Filet Mignon
Salt, if desired
Black pepper,
if desired
4 steaks (about 1
1
⁄2 lb.)
beef filet mignon,
about 1 inch thick
1 clove garlic
1 small leek, white and
light green part only,
sliced
2 tablespoons butter
or margarine
2
1
⁄2 ounces fresh shiitake
mushrooms
3 tablespoons white
wine
1
⁄2 teaspoon dried
marjoram
1
⁄4 teaspoon
Worcestershire sauce
1
⁄4 cup whipping cream
1
⁄4 teaspoon salt
Chopped fresh
parsley, if desired
Lightly salt and pepper both sides of steaks, if
desired. Place beef on grill in broil pan. Broil with
oven rack in up position in lower slots of oven
(Position C on page 8) for 9 to 13 minutes per side,
or until internal temperature is 150°F for medium or
160°F for well done.
Meanwhile, in food processor, position
multipurpose blade in work bowl. Add garlic.
Process until finely chopped.
Position slicing disc in work bowl. Add leek. Process
to slice. In medium skillet over medium heat,
melt butter. Stir in leek and garlic. Cook and stir
2 minutes.
Meanwhile, in food processor, position slicing disc
in work bowl. Add mushrooms. Process to slice.
Remove to skillet with leek mixture; cook and stir
2 minutes. Stir in wine, marjoram, Worcestershire
sauce, cream, and salt. Bring to a boil; boil 4 to
5 minutes, or until thickened. Serve leek mixture
over steaks. Garnish with parsley, if desired.
Yield: 4 servings.
Per Serving: About 550 cal, 31 g pro, 5 g carb,
44 g total fat, 20 g sat fat, 145 mg chol,
230 mg sod.