2 cups fresh green beans, cut into 1-inch pieces
1/4 cup sherry
1/2 to 1 cup fat-free beef broth
2 tablespoons balsamic vinegar or Maggi Seasoning
1/3 cup reduced-fat blue cheese crumbles
SEASON the beef filets on both sides with salt and pepper and, if using, steak seasoning. Set aside for 20 minutes.
HEAT the oven to 375°.
HEAT 1 tablespoon of the olive oil in a large, ovenproof skillet. When hot, add the beef filets (don't crowd them) and sear on both sides about 2 minutes or until well-browned.
TRANSFER the skillet to the oven to finish the cooking, about 12 to 15 minutes for medium rare, depending on the thickness. Remove from the oven and transfer the filets to a platter and keep warm.
PLACE the skillet (carefully because the handle will be hot), over medium heat and add the remaining 1 tablespoon olive oil and butter.
ADD the mushrooms and sauté until softened, about 5 minutes. Add the beans and sauté 2 minutes until they are just crisp tender. Season with salt and pepper.
REMOVE from the skillet to a plate. In the same skillet, over medium heat, add the sherry and deglaze the pan, scraping up any browned bits. Add the beef broth, balsamic vinegar and any of the juices from the platter. Bring to a boil and reduce until slightly thickened.
TO SERVE, place a filet on a plate, top with a heaping tablespoon of blue cheese and a serving of the mushrooms and beans. Drizzle with the zip sauce and serve.
Nutrition information: Per serving: 374 calories (55 percent from fat), 23 grams fat (8 grams saturated fat), 9 grams carbohydrates, 31 grams protein, 385 milligrams sodium, 92 milligrams cholesterol, 2 grams fiber.