Subject: Campbell's Pan Seared Filet Mignon with Roasted Garlic Mushroom Sauce
From: Unicorn (unicorn@indenial.com)
Date: Fri Oct 19 2001 - 20:06:24 EDT
Food for Thought:
I am not a glutton--I am an explorer of food. (Erma Bombeck)
Recipe of the Day:
Wrap up the week with a winner in our 20-Minute Recipe Challenge.
Campbell's Cream of
Mushroom with Roasted Garlic Soup creates a tasty sauce for filet mignon
steak slices.
Campbell's Pan Seared Filet Mignon with Roasted Garlic Mushroom Sauce
Prep/Cook Time: 20 min.
1 can Campbell's Condensed Beef Broth
1/2 cup water
3/4 cup uncooked regular long-grain white rice
1 tbsp. butter or margarine
2 (4 to 6 oz. each) filet mignon steaks
1 cup sliced mushrooms
1 large onion, chopped
1 can Campbell's Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
1/4 cup sliced green onion tops
HEAT broth and water in saucepan to a boil. Stir in rice. Cover and cook
over low heat 20
min. or until done.
MEANWHILE, melt butter in skillet. Add steaks and cook 5 min. Turn
steaks over.
ADD mushrooms and onion. Cook 5 min. or until tender and steaks are
desired doneness. Remove
steaks.
STIR in soup and milk. Heat through. Cut steak into thin slices.
SERVE steak slices over rice and spoon mushroom sauce over all. Garnish
with green onions.
Serves 2.
Shopping List:
1 can Campbell's® Condensed Beef Broth
1 can Campbell's Cream of Mushroom with Roasted Garlic Soup
2 (4 to 6 oz. each) filet mignon steaks
Milk
Butter or margarine
Regular long-grain white rice
Sliced mushrooms
Large onion
Green onion tops
Kitchen Clip:
Filet mignon is a cut of beef from the tenderloin. It's considered one
of the finest cuts of
beef and should be bright red, firm, velvety and finely grained in
appearance.
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