Filet Mignon With Mushroom-Wine Sauce

By HeatherS

Ingredients

• Cooking spray
• 1 tablespoon stick margarine, divided
• 1/3 cup finely chopped shallot
• 1/2 pound fresh shiitake mushrooms, stems removed
• 1 1/2 cups Cabernet Sauvignon or other dry red wine, divided
• 1 (10 1/2-ounce) can beef consomme, undiluted and divided
• Cracked pepper
• 4 (4-ounce) filet mignon steaks (about 1 inch thick)
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon dried thyme
• Thyme sprigs (optional)

Details

Servings 4

Preparation

Step 1

Melt 1 1/2 teaspoons margarine in a nonstick skillet coated with cooking spray over medium heat. Add shallot and mushrooms; saute 4 minutes. Add 1 cup wine and 3/4 cup consomme; cook 5 minutes, stirring frequently. Remove mushrooms with a slotted spoon, and place in a bowl. Increase heat to high; cook wine mixture 5 minutes or until reduced to 1/2 cup. Add to mushrooms in bowl; set aside. Wipe skillet dry with a paper towel.

Sprinkle pepper over steaks. Melt remaining 1 1/2 teaspoons margarine in skillet coated with cooking spray over medium heat. Add steaks, and cook 3 minutes on each side or until browned. Reduce heat to medium-low; cook 1 1/2 minutes on each side or until done. Place on a platter, and keep warm.

Combine soy sauce and cornstarch, and stir well. Add remaining wine and consomme to skillet; scrape skillet with a wooden spoon to loosen browned bits. Bring to a boil, and cook 1 minute. Add mushroom mixture, cornstarch mixture, and dried thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve with steaks. Garnish with thyme sprigs, if desired.

Yield: 4 servings (serving size: 3 ounces meat and 1/2 cup sauce)

6 Points