POP Nutrition: Filet Mignon With Tomato Portobello Reduction

Hi guys,

Hope you enjoyed today’s whole body tune up workout. I was playing around with making a sauce for filet Mignon and came up with a tomato base portobello reduction, came out really good and I quite enjoyed it even though I say it so myself. The reason being is that I am not much of a tomato person but this one came out real good. But then again I have been devouring vidalia onions and never ate fresh onions in my life. Who knows – change is here – but that’s a good thing.

Filet Mignon Cooking Ingredients:

  • 1 6 oz filet mignon
  • 1 tsp crushed red pepper
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp olive oil

Tomato Portobello Reduction Cooking Ingredients:

  • 8 oz canned tomatoes (whole, unsalted)
  • 1 med vidalia onion
  • fresh basil leaves
  • parsley
  • chives
  • basil leaves
  • 3 portobello mushroom caps
  • 1 tbsp olive oil
  • 1 mid onion
  • 1 tsp pumpkin spice
  • 1/4 balsamic vinegar
  • 1 tsp crushed red pepper
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp crushed garlic

Cooking Steps:

  1. Heat up an oven until 350 F, place filet mignon on the baking sheet, sprinkle with spices, drizzle a bit of olive oil, and cook for 5 min (I like my pretty raw so cook longer if you like yours mid or well done).
  2. Heat up a heavy bottom pan, add olive oil, and chopped onion. Cook until golden brown, steering occasionally. 
  3. In a blender combine tomatoes, spices, 1/4 balsamic vinegar, crushed garlic, chives, basil, and blend until smooth. Fold in the sauce into the onion, add portobello mushroom, and parsley. 
  4. Reduce heat and cook on low for 10 min. Or until liquid is reduce in 1/2 it’s original volume.
  5. When done pore tomato portobello reduction onto a plate and enjoy with the filet mignon cooked to your taste. Enjoy.


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