Filet Mignon With Mushroom-Wine Sauce
This is a SparkPeople.com Recipe (what's this)
INGREDIENTS FOR 4 SERVINGS:1 tablespoon butter or stick margarine, divided1/3 cup finely chopped shallots1/2 pound fresh shiitake mushrooms, stems removed1-1/2 cups Cabernet Sauvignon or other dry red wine, divided1 (10-1/2-ounce) can beef consomme, undiluted and divided Cracked black pepper4 (4-ounce) filet mignon steaks (about 1 inch thick)1 tablespoon low-sodium soy sauce2 teaspoons cornstarch1 teaspoon dried thymeThyme sprigs (optional)
1. Melt 1-1/2 teaspoons butter in a nonstick skillet over medium
heat. Add shallots and mushrooms; saute for 4 minutes. Add 1 cup wine
and 3/4 cup consomme; cook for 5 minutes, stirring frequently. Remove
the mushrooms with a slotted spoon; place in a bowl. Increase heat to
high; cook wine mixture until reduced to 1/2 cup (about 5 minutes).
Add to mushrooms in bowl; set aside. Wipe pan with a paper towel.
2. Sprinkle pepper over steaks. Melt 1-1/2 teaspoons butter in pan
over medium heat. Add steaks; cook 3 minutes on each side. Reduce
heat to medium-low; cook 1-1/2 minutes on each side or until desired
degree of doneness. Place on a platter; keep warm.
3. Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining
consomme to skillet; scrape skillet to loosen browned bits. Bring to
a boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and
dried thyme; bring to a boil, and cook 1 minute, stirring constantly.
Serve sauce with steaks. Garnish with thyme sprigs, if desired.
Yield: 4 servings (serving size: 1 steak and 1/2 cup sauce).
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