Horseradish Crusted Filet Mignon

You know you have been trying too many recipes when you realize you are JUST getting around to posting the recipe you made for New Year’s Day… almost an entire month later.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

While my New Year’s was pretty quiet this year, I did hit the kitchen to whip up a little bit of a fancier meal for myself.  A fancier meal for one… I realize how lame that sounds.  I also realize that it was the perfect day for me, as I was exhausted and battling a cold.

Over the years, I’ve tried a few different ways to cook filet.  All of which have been inspired by my sister-in-law Beth.  Beth swears by the fact that if you know how to do it, you can make a steak at home that is even better than at a restaurant… for a fraction of the price.  I couldn’t agree more.

This filet was just that.  Restaurant quality, eloquently seasoned, and full of flavor…  oh, and did I mention, it is 10 times healthier than what you would eat at a restaurant?  Bonus!!!

Horseradish-Crusted Filet Mignon

From Weight Watchers

Serves 4

INGREDIENTS

Horseradish-Crusted Filet Mignon | No Thanks to Cake

1/3 cup breadcrumbs

2 Tbsp. prepared horseradish

2 tsp. Sun Valley dijon mustard

cooking spray

2 tsp. olive oil, divided

4 (4-oz) beef tenderloin steaks

1/2 tsp. salt

1/2 tsp. pepper

1/3 cup minced shallots (about 6 medium)

1/2 cup dry white wine

INSTRUCTIONS

1.  Place breadcrumbs in a large nonstick skilled.  Cook over medium-high heat for 2 minutes, or until lightly browned.  Stir constantly.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

2.  Remove from the heat and place in a small bowl.  Drain horseradish in a fine sieve, pressing back of a spoon to remove excess moisture.  Add horseradish and mustard to the bowl.  Toss well.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

3.  Coat pan with cooking spray.  Heat 1 tsp. oil in pain over medium-high heat. Add breadcrumb mixture and cook 4 minutes or until toasted, stirring occasionally.  Spoon onto paper towel and set aside.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

4.  Sprinkle steaks with salt and pepper evenly.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

5.  Heat remaining 1 tsp. oil in a large nonstick skillet coated with cooking spray over medium high heat.  Add steaks and cook 3 minutes on each side.  Reduce heat to medium and cook 2 minutes on each side or until desired degree of doneness.  Remove from pan and keep warm.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

Horseradish-Crusted Filet Mignon | No Thanks to Cake

6.  Add shallots to the pan.  Saute 2 minutes or until tender.  Add wine and cook until reduced to 1/4 cup (about 1 minute), scraping pan to loosen browned bits.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

Horseradish-Crusted Filet Mignon | No Thanks to Cake

7.  Spoon sauce over steaks and sprinkle evenly with breadcrumb mixture. Serve immediately.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

Horseradish-Crusted Filet Mignon | No Thanks to Cake

8.  Serve with your favorite side dish.  Note:  I made my Garlicky Spinach with Laughing Cow Cheese and it was a perfect pairing!

Horseradish-Crusted Filet Mignon | No Thanks to Cake

Horseradish-Crusted Filet Mignon | No Thanks to Cake

Per 4 oz steak with 1 Tbsp. sauce and 2 Tbsp. breadcrumbs:

CAL 178; CARB 5g; FAT 8g; PROT 23g; FIB 0g; WW Points Plus: 7

Related posts:

Chicken Spinach and Artichoke Paninis

Last weekend, I decided to dig through my cookbooks and Pinterest to find a new recipe to try.  When I ran across a new panini recipe, I knew this was “the one.”

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

While I’ve eaten many paninis out and about, I’ve never made one at home.  I also thought it would be a nice challenge to grill up this panini without a panini iron.  A panini iron is one of those items in the kitchen that I just don’t think I need.  I don’t often say that… since I like to collect most kitchen appliances, but I really don’t see myself using a panini maker more than a few times a year.

But… what I did have was a seldom used George Foreman grill… and an amazing idea!

I was able to make this sandwich VERY easily using the George Foreman, and it was crispy and crunchy like I’d expect from a panini grill – – Brilliant!

Chicken Spinach and Artichoke Paninis

From Weight Watchers

Serves 4

INGREDIENTS

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

1 cup chopped fresh spinach

1/2 cup drained, canned chopped artichoke hearts

4 wedges Laughing Cow Cheese – Light Swiss Flavor

1 tsp. fresh lemon juice

1/8 tsp. ground black pepper

8 slices (1/2-inch thick) slices Chicago-style Italian bread (about 6 oz)

2 cups chopped cooked chicken breast

1 ounce grated Asiago cheese (about 1/4 cup)

Olive oil flavored cooking spray

INSTRUCTIONS

1.  Preheat your grill.

2.  Combine spinach, artichokes, Laughing Cow Cheese, lemon juice, and ground pepper in a bowl.

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

3.  Spread onto 4 slices of bread.  Top with chicken, Asiago cheese, and remaining bread slices.  Coat outside of sandwiches with cooking spray.

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

4.  Place sandwiches on your grill.  Cook 3 minutes until golden brown and cheese melts.

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

5.  Slice and serve!  Note:  I served it with sliced tomatoes sprinkled with salt and pepper.

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

Per 1 sandwich:
CAL 343; CARB 25g; FAT 13g; PROT 30g; FIB 2g; WW Points Plus: 9

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Smoky Spicy Asparagus

Confession:  I throw away WAY too many vegetables most weeks.  I buy them at the store with the best of intentions, but when it comes down to washing and cutting and preparing them… my efforts often fall short.

When I bought a bunch of asparagus last week, I had this recipe in mind.  AND… I came close to missing out on the chance to try it!  I mean, look at what I would have missed out on making if I were too lazy to roast these…

Smoky Spicy Asparagus | No Thanks to Cake

This dish came from my most recent Weight Watchers cookbook and was a new twist on asparagus.  While I roast it a lot, I’ve never considered spicing up my spears!

This was also my first time using this ingredient:

Chipotle Chili Powder | No Thanks to Cake

I have a Penzey’s not too far from my place, so I was able to pick up my very first (mini) jar.  This is an amazingly smoky powder… and really made the dish.  WARNING:  You can vary the amount of chipotle that you use and this will impact your spice level.  I used the full amount and found it to be oh-so-spicy goodness.  Season at your own risk…

Smoky Spicy Asparagus

From Weight Watchers

Serves 4

INGREDIENTS

Smoky Spicy Asparagus | No Thanks to Cake

1 lb. asparagus, cut into thirds

1 Tbsp. olive oil

1/2 tsp. chipotle chile powder

1/4 tsp. salt

1/8 tsp. crushed red pepper

1 garlic clove, minced

INSTRUCTIONS

1.  Preheat your oven to 425 degrees.

2.  Chop your asparagus and place it in a large bowl.

Smoky Spicy Asparagus | No Thanks to Cake

3.  Add your spices and ingredients.

Smoky Spicy Asparagus | No Thanks to Cake

Smoky Spicy Asparagus | No Thanks to Cake

Smoky Spicy Asparagus | No Thanks to Cake

4.  Spread the veggie mixture out on a baking pan.

Smoky Spicy Asparagus | No Thanks to Cake

5.  Bake in the oven for 12 minutes, or until crisp-tender.

Smoky Spicy Asparagus | No Thanks to Cake

6.  Enjoy!!!

Smoky Spicy Asparagus | No Thanks to Cake

Per 1/4 of asparagus:

CAL 54; FAT 4g; PROT 3g; CARB 5g; FIB 3g; WW Points: 1

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Coconut Curry Chicken

In addition to kicking off Selfish September on Saturday, I’m also kicking off a month of healthy eating… getting back on the wagon.  Eating right.  Counting calories.  Losing weight.  Working out.

And on Monday night, I ate the most ridiculous dish to get this party started.  You know the dish, one that you are SO AMAZED is considered healthy because it’s so incredibly flavorful.

Now, I only made one serving of this recipe, and I’m LITERALLY kicking myself about it.  The great news is I have all the ingredients on hand, so it’s going to be on the table again VERY soon.

It’s a little spicy, a little sweet in just the most amazing way.  If you like coconut, you’re going to die over this…

Coconut Curry Chicken

From Weight Watchers

Serves 4

INGREDIENTS

3/4 cup flaked sweetened coconut

2 tsp. curry powder

1/4 apricot spreadable fruit, melted

1/8 tsp. ground red pepper

4 (6-ounce) skinless, boneless chicken breast halves

1/4 tsp. salt

cooking spray

INSTRUCTIONS

1.  Preheat oven to 350 degrees.

2.  Place coconut in shallow dish.  Sprinkle with curry powder, tossing to coat.  Note:  I used 1/2 sweet curry powder and 1/2 hot curry powder because I wanted a little heat.  Choose as you please!  

3.  Combine spreadable fruit and red pepper.  Brush evenly over chicken.

Note:  I used the Sarabeth’s Peach Apricot Spread that came in my Birch Box Home a few months back – – So delish!

4.  Sprinkle chicken with salt.  Dredge in coconut mixture.

5.  Place chicken breast halves, 2 inches apart, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

6.  Bake at 350 degrees for 25 minutes or until done.

7.  Serve with your favorite veggies.

Per 1 chicken breast serving:

CAL 310; CARB 19g; FAT 9g; PROT 37g; FIB 2g; WW Points Plus: 8

Related posts:

AWP-DO