Weight Watchers Filet Mignon and Burgundy Wine Sauce Recipe
Weight Watchers Filet Mignon and Burgundy Wine Sauce Recipe. This versatile recipe brings together a few key ingredients to create a delectable accompaniment that’s bound to impress.
It’s the perfect WW friendly steak dinner.
Let’s dive into what you need to prepare this delightful dish.
To bring this creation to life, you’ll require a handful of common ingredients that you might already have on hand.
Each component plays a crucial role in crafting the final outcome, ensuring a satisfying blend of flavors and textures.
Don’t worry about hunting down rare items – simplicity is key here.
Weight Watchers Points
7 Points (2022/2023 Plan)
MyWW Points: 7 Blue Plan and 5 Green Plan
7 WW Freestyle Points and 5 Smart Points
Tips and Tricks
Preparing the Steak
Ensure the steak is at room temperature before cooking. This helps it cook evenly. Pat the steak dry with paper towels to remove any moisture, which aids in achieving a nice sear.
Seasoning
Generously season the steak with salt and pepper just before cooking. This allows the flavors to penetrate the meat without drawing out too much moisture.
Cooking the Steak
For a better sear and to avoid sticking, ensure the grill pan is hot before adding the steak. Use a meat thermometer to check the internal temperature if you prefer precise doneness: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Resting the Steak
Resting the steak is crucial. This allows the juices to redistribute, making the meat more flavorful and tender. Do not skip this step.
Making the Sauce
While reducing the wine, keep stirring and scraping the pan to incorporate the browned bits, known as fond, from the bottom. These bits add depth and flavor to the sauce.
Adding Butter
Add the butter at the end to the reduced wine sauce off the heat to create a rich, silky finish. This technique is known as mounting and it adds a lovely shine to the sauce.
Serving Suggestions
Serve the filet mignon with the wine sauce on top and sides such as roasted vegetables, mashed potatoes, or a fresh salad. The simplicity of the sides will complement the rich flavors of the steak and sauce.
Storing Leftovers
If there are any leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently to avoid overcooking the steak.
Customizing the Sauce
For a richer flavor, you can add a few cloves of minced garlic or some fresh herbs like thyme or rosemary to the pan while reducing the wine. This enhances the flavor profile of the sauce.
Enhancing the Experience
Pair the meal with a glass of Burgundy wine to complement the flavors of the dish. The wine’s complexity will enhance the dining experience.
Related Recipes
Weight Watchers Easy Beef Stir-Fry
Weight Watchers Orange Sirloin Beef And Broccoli
Easy Weight Watchers Roasted Brisket
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Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
Frequently Asked Questions
Absolutely! While the recipe features filet mignon, you can use other cuts of steak like ribeye, sirloin, or New York strip. Adjust the cooking time based on the thickness of the steak and your preferred level of doneness.
This elegant dish pairs wonderfully with a variety of sides. Consider serving it with roasted vegetables, garlic mashed potatoes, or a crisp salad to create a well-rounded meal.
To achieve the desired level of doneness for the Filet Mignon, use a meat thermometer to monitor the internal temperature. For rare, aim for 120-125°F (49-52°C), medium-rare 130-135°F (54-57°C), medium 140-145°F (60-63°C), and well-done 160°F (71°C) and above.
Yes. You can prepare the sauce ahead of time and store it in the refrigerator. When ready to serve, gently reheat the sauce on the stovetop, stirring occasionally. If the sauce thickens too much, you can add a small amount of additional wine or broth to adjust the consistency.
Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
Weight Watchers Filet Mignon and Burgundy Wine Sauce
Equipment
- Grill Pan
Ingredients
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 8 ounces lean and trimmed filet mignon washed and patted dry
- 6 tablespoon Burgundy wine
- 1 teaspoon unsalted butter
Instructions
- Prepare a grill pan with sides by spraying with non-stick cooking spray.
- Put the pan on medium-high heat.
- Rub salt and pepper all over the steak. Give it a good coating.
- When the pan gets hot, put the steak in. Let it cook for about 4 minutes. Don't flip it yet.
- Flip the steak over using a spatula or tongs. Cook it for another 4 to 6 minutes. This will make the steak medium-done.
- Take the steak out of the pan and put it on a cutting board.
- Cover the steak with a piece of aluminum foil. Just drape it over the top.
- Wait for at least 10 minutes. The steak needs a little rest. It will keep cooking even under the foil.
- While the steak rests, pour some wine into the grill pan.
- Turn up the heat to high. Let the wine boil and reduce by about 75%.
- While the sauce is boiling, scrape the bottom and sides of the pan.
- If any juice came out of the steak while resting, pour it into the pan too.
- When the sauce gets thicker, add some butter.
- Serve sauce on top of steak.
Notes
Nutrition
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