Filet Mignon with Skinny Sauce

(Courtesy of Eating Light magazine)
Ingredients:
4 extra-lean filets mignons (4 oz. each)
1 tsp. canola oil
3/4 tsp. kosher salt
1/2 tsp. cracked black pepper
1 tsp. butter
2 medium shallots, minced
8 oz. mushrooms, sliced
1/2 c. red wine
1/2 c. no-fat chicken broth
1 tsp. fresh minced rosemary


Directions:
Rub both sides of steaks with oil; sprinkle with 1/2 tsp. of the salt and the pepper.  Over high heat, heat large nonstick skillet until very hot; add steaks.  Do not crowd the pan; cook in batches if necessary.  Cook 2-3 minutes, until pan side of the steaks is crusty and browned.  Turn and cook 2-3 minutes for medium-rare.  Remove steaks from pan.  Cover and keep warm.


Reduce heat to medium.  To same skillet, add butter and shallots.  Cook 4 minutes, until shallots are soft and nearly translucent, stirring occasionally.  Add mushrooms; cook 4 minutes, or until mushrooms are softened and most liquid has evaporated.


Add red wine, chicken broth, rosemary and remaining 1/4 tsp. salt.  Increase heat to high.  Bring to a boil, scraping up any browned bits from bottom of pan.  Boil about 8 minutes, or until reduced by half.  Add any meat juices released from standing steaks to skillet; heat through.

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