Filet Mignon With Creminis and Rosemary (Weight Watchers)

• (1/4 lb) filet mignon, about 1/2 inch thick, trimmed↗4 4
• teaspoon kosher salt↗1⁄4 1⁄4
• teaspoon black pepper↗1⁄4 1⁄4
• tablespoon canola oil↗1 1
• small cremini mushrooms, quartered↗12 12
• medium red onion, thinly sliced↗1 1
• cup dry white wine or 1 cup low sodium beef broth↗1 1
• teaspoons chopped fresh rosemary2 2
• tablespoon chopped fresh flat-leaf parsley1 1

Step-by-step instructions

1. 1

   Sprinkle steaks with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in large nonstick skillet over medium-high heat. Add steaks and cook until an instant-read thermometer inserted into side of each steak registers 135°F for medium rare, about 2 1/2 minutes per side. Transfer to large plate; cover loosely with foil and keep warm.

2. 2

   Add onion to skillet and cook, stirring frequently, until browned, about 2 minutes. Add mushrooms and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper; increase heat and cook, stirring frequently, until mushrooms release their liquid and begin to soften, about 3 minutes. Add wine and 1 teaspoon rosemary; bring to boil. Cook, scraping up browned bits from bottom of skillet, until liquid evaporates and mushrooms are lightly browned, about 3 minutes. To serve, stir in parsley and remaining 1 teaspoon rosemary; pour over steaks.