Fillet of Beef in Red Wine Mushroom Sauce

Hello, Ox again. This is a dish with several variations I've made different times. If fillets are too expensive, a good roast of size can be used, steaks of good thickness, and your imagination all work well with this. It is good with and without the red wine. In serving, some good red wine is very tasty such as Asti Spumanti Cold Duck, my favorite! The wine has just a little sweetness to it and the sparkle of the wine just adds to the main course.

Main Course: Fillet of Beef in Red Wine Mushroom Sauce

6 - 8 beef fillets
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound fresh mushrooms, sliced
1/2 cup dry red wine (optional)
1 tsp. Worcestershire sauce
1 - 2 Tbsp. flour
1 cup beef broth

Rub fillets with salt, pepper and paprika. Heat skillet to medium-high heat and cook fillets for 4 - 5 minutes per side or until desired doneness is achieved. Remove steaks and place them on a plate and cover to keep them warm. Heat oil in the skillet and saute onion, garlic and mushrooms until tender. Add wine, Worcestershire sauce, flour and beef broth and simmer for several minutes until mixture thickens. Stir the mixture while heating to keep the flour from forming lumps. Pour over fillets and serve. If you prefer not to use alcohol in your cooking you may omit it here and add 1/2 cup more beef broth instead. The Skinny: Leave out the red wine and use low fat beef broth. Baby New Potatoes with Chive Vinaigrette 2 pounds baby new potatoes, washed thoroughly 1/3 cup olive oil 1/3 cup red wine vinegar 1 Tbsp. fresh chives 2 cloves garlic, minced 1/4 tsp. ground cumin 1/2 tsp. salt 1/4 tsp. pepper In a medium saucepan, boil potatoes until tender. Drain off water. Combine olive oil, vinegar, chives, garlic, cumin, salt and pepper in a cruet and shake well. Pour over potatoes just before serving.

The Skinny: This dish is already healthful because you are using vinaigrette rather than butter.