Filet Mignon with Mushroom-Wine Sauce
Try this Filet Mignon with Mushroom-Wine Sauce recipe, or contribute your own. "Red wine" and "Beef" are two of the tags cooks chose for Filet Mignon with Mushroom-Wine Sauce."Fantastic recipe! Very tasty and surprisingly easy--I was able to double the recipe without any trouble, and it definitely impressed my dinner guests!" - Amgreen
Yield: 4 Ready in 1 hours
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Verified by stevemur
|1/2 lbFresh shiitake mushrooms; stems removed|
|Vegetable cooking spray|
|1 1/2 cDry red wine, divided|
|Fresh thyme sprigs|
|1 tsDried thyme|
|4 4-ozfilet mignon steaks; about 1 inch thick|
|1/3 cshallot; Finely chopped|
|1 tbMargarine; divided|
|1 tbLow-sodium soy sauce|
|1 10.5-oz canbeef consomme; undiluted and divided|
Filet Mignon with Mushroom-Wine Sauce Preparation
Directions: Melt 1-1/2 t margarine in a nonstick skillet coated with cooking spray over medium heat. Add shallot and mushrooms; saute 4 minutes. Add 1 c wine and 3/4 c consomme; cook 5 minutes, stirring frequently. Remove mushrooms, and place in a bowl. Increase heat to high; cook wine mixture 5 minutes or until reduced to 1/2 c. Add to mushrooms in bowl; set aside. Wipe skillet with a paper towel.
Sprinkle pepper over steaks. Melt remaining margarine in skillet coated with cooking spray over medium heat. Add steaks; 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; keep warm.
Combine soy sauce and cornstarch; stir well. Add remaining wine and consomme to skillet; scrape skillet with a wooden spoon 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 with steaks. Garnish with fresh thyme.
Nutritional Info: CALORIES 250 (39% from fat); PROTEIN 28.5g; FAT 10.7g (sat 3.6g, mono 4.1g, poly 1.4g); CARB 9.4g; FIBER 0.9g; CHOL 84mg; IRON 5.1mg; SODIUM 712mg; CALC 30mg Reprinted from Cooking Light website: http://www.CookingLight.com Posted to MM-Recipes Digest V3 #283 Date: Tue, 15 Oct 1996 13:52:52 -0700 From: Julie Bertholf
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