Savoury filet mignon simmered to tenderness along with carrots and fingerling potatoes in a rich and flavourful beef broth. PointsPlus® Value: 7. PER SERVING (375 ML [1½ CUPS]): 292 CAL, 11 G TOTAL FAT, 4 G SAT FAT, 0 G TRANS FAT, 164 MG CHOL, 574 MG SOD, 22 G CARB, 4 G SUGAR, 3 G FIB, 25 G PROT, 42 MG CALC. Courtesy of the “Weight Watchers In 20 Minutes” cookbook.
Heat 1 tsp (5 mL) oil in Dutch oven over medium-high heat. Sprinkle beef with salt and pepper. Place in Dutch oven and cook, stirring often, until browned, 2-3 minutes. Transfer to plate.
Heat remaining 1 tsp (5 mL) oil in same Dutch oven over medium-high heat. Add potatoes, carrots, onion, and water. Reduce heat to medium and cook, covered, stirring occasionally, until vegetables soften, about 5 minutes.
Add flour to Dutch oven and stir until vegetables are coated. Add broth, tomato paste, and rosemary. Bring to boil. Reduce heat and simmer until vegetables are almost tender, about 5 minutes. Return beef and any accumulated juices to Dutch oven, and cook until beef is heated through and vegetables are tender, about 3 minutes. Sprinkle with parsley.