Impersonal Trainers

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Archive for Beef – 2 Dishes

Filet Mignon Ravioli

1 small high quality organic filet mignon
1 package of Won Ton wrappers
1 package of mushrooms
Olive oil
Garlic
Salt and pepper
1 jar of fat free pizza sauce
1 can of tomato paste
Balsamic vinegar
Basil
Oregano
Parmesan cheese

Cut a high quality organic filet mignon (preferably from Whole Foods) into thin strips and quickly sautee in a pan with olive oil. Remove the filet and set aside. Dice mushrooms and place in the oil in the pan along with minced garlic. Cook the mushroom and garlic over medium heat. Remove and place with filet in a bowl and mix together. Season with garlic, basil, oregano and salt and pepper.

Take won ton wrappers and cut in half. Place a spoonful of the filet/mushroom mix in the middle of the halved won tons. Fold the won ton over and the mixture and seal by pressing the edges of the won ton together. Place on a baking sheet and bake at 375 for 10 minutes.

For the sauce, place 1 jar of pizza sauce and 1 small can of tomato paste in a sauce pan and heat over medium heat. Add a couple of splashes of balsamic vinegar, and season liberally with garlic powder, basil and oregano, as well as salt and pepper to taste.

Serve raviolis with the sauce a small handful of parmesan cheese.

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Filet Mignon Stroganoff

1 pound of filet mignon
Olive oil
1 cup of light sour cream
1 can of low fat cream of mushroom soup
Dijon mustard
Balsamic vinegar
1 cup of fat free half and half
1 cup of white wine
No yolk egg noodles
Salt and pepper.

Cut filet into thin strips. Lightly cook the filet pieces in a pan with a couple of dashes of balsamic vinegar. Remove and set aside. In the same pan add 1 cup of light sour cream, 1 can of low fat cream of mushrooms soup, 1 tablespoon of dijon mustard, 1 cup of fat free half and half, and 1 cup of white wine. Cook the mixture down until a medium thick consistency. Add in the filet pieces. Season with salt and pepper to taste. Cook a few more minutes and then serve over no yolk egg noodles.