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RECIPES/Thanksgiving

It takes only 10 minutes.

Filet Mignon in Cherry Sauce
INGREDIENTS

3 Oil-packed dried tomatoes 1 Bunch arugula 1 Small head Boston lettuce 4 Tbsp margarine or butter 2 Shallots, minced 1/2 Tsp salt 1/4 Tsp coarsely ground black pepper 4 Beef tenderloin steaks, about 4 ounces each 1/4 Cup dry sherry

Instructions

1. Cut dried tomatoes into thin slices, set aside. Arrange arugula and Boston Lettuce on 4 plates; set aside. 2. In 12 inch skillet (you can use the Cuisinart Green Gourmet Stove Top Grill Pan), melt margarine over medium-high heat. Add shallots, salt and pepper; cook, stirring, until lightly browned. 3. Pat steaks dry with paper towels. Add steaks to skillet; cook about 5 minutes, until underside of meat is browned. Turn and cook about 5 minutes longer for medium-rare or until desired doneness. 4. Place steaks on salad greens on plates; sprinkle with dried tomatoes; keep warm. To skillet, add sherry; heat. Boil 1 minute; pour over steaks and salad greens. Serve with sourdough bread as you wish.

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RECIPE FACTS

Servings: 4

Nutritional information per serving

No nutrition information available

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