Filets mignons with spring onion salsa verde

 Year-Round Fresh pg. 28 4 serv. 4 points STOVE

3 t olive oil
½ Vidalia or other sweet onion, thinly sliced
1 garlic clove, minced
1/8 t red pepper flakes
2/3 c ch. Flat-leaf parsley
1/3 c finely ch. Fresh basil
1 T drained capers
½ t grated lemon zest
1 T lemon juice
¾ t salt
4 (4 oz) lean filets mignons, trimmed
1/8 t coarsely ground black pepper
2 small radishes, very thinly sliced

1. Heat 2 t of oil in skillet over medium heat. Add onion , garlic, and red pepper flakes and cook, stirring constantly, until onion is crisp-tender 2 minutes. Transfer to medium bowl and stir in parsley, basil , capers, lemon zest, and juice, and ¼ t salt. Transfer to bowl and cover to keep warm.
2. Wipe out skillet. Heat remaining 1 t oil in same skillet over medium-high heat. Sprinkle steaks with remaining ½ t of salt and the black pepper. Add steaks to skillet and cook, turning once, until instant-read thermometer inserted into sides of steaks registers 145 degrees, 4-5 minutes. Serve steaks with onion mixture and top with sliced radishes.

WW Filet Mignon with Red Wine Sauce

     
  5 smart points          pg 88                                                      
3spray(s)cooking spray
    1⁄2 tsp table salt or 3/4 t coarse sea salt
    1⁄2 tsp black pepper, freshly ground
    8 oz uncooked lean and trimmed beef filet                                                                                          mignon, washed and patted dry (use two 1/4 lb pieces)
    6 Tbsp or 3/4 ctable wine, red, such as Burgundy or Bordeaux
    2 tsp unsalted butter
    1⁄2 Tbsp chives, or parsley, fresh, chopped
    Coat a grill pan (with sides) with cooking spray; set pan over medium-high heat.
    Rub salt and pepper all over steak. When pan is hot, cook steak for about 4 minutes without flipping. Flip steak and cook for about 4 to 6 minutes more for medium doneness.
    Remove steak to a cutting board and loosely cover with aluminum foil; let rest for at least 10 minutes (steak will continue to cook under foil).
    While steak is resting, pour wine onto grill pan; increase heat to high. Reduce liquid by about 75%, scraping bottom and sides of pan while sauce is boiling (the thicker the sauce, the more flavor it will have), about 2 to 4 minutes. If any juice has seeped out of steak while it’s resting, add it to grill pan. Once sauce is reduced, add butter to pan; cook until just melted.
    Very thinly slice steak against grain and place on plates; drizzle with sauce. Garnish with chives or parsley. Yields about 3 1/2 ounces steak, 1 tablespoon sauce.