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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Filet Mignon with Mushroom Wine Sauce

Source: dLife

Perfectly seasoned filet mignon topped with a creamy mushroom and cabernet sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	341.7

Total Carbs	12.9 g

Dietary Fiber	0.9 g

Sugars	2.1 g

Total Fat	12.6 g

Saturated Fat	4.2 g

Unsaturated Fat	0.4 g

Potassium	57.0 mg

Protein	32.0 g

Sodium	694.9 mg

Dietary Exchanges 12.6 Fat, 0.4 Vegetables, 3.6 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp margarine 0.3333
0.3333 cup shallots, chopped 0.5
0 1/2 lb fresh shiitake mushrooms 1.5
1 1/2 cup cabernet sauvignon 10.5
10 1/2 oz Consomme, beef, condensed, canned 1.0
1 pinch black pepper 16.0
16 oz filet mignon, lean 1.0
1 tbsp low sodium soy sauce 2.0
2 tsp cornstarch 1.0
1 tsp ground thyme 1.0
1 pinch fresh thyme

Directions

In large nonstick skillet, melt 1-1/2 teaspoons margarine. Add shallots and mushrooms, sauté 4 minutes.
Add 1 cup wine and 3/4 cup consommé, simmer 5 minutes, stirring occasionally.
Using slotted spoon, remove mushrooms and shallots to small bowl and set aside.
Raise heat to high and cook wine 5 minutes, until liquid is reduced to 1/2 cup. Pour wine into mushroom bowl and set aside.
Wipe skillet with paper towel. Season steaks on both sides with pepper.
Melt remaining margarine in same skillet over medium. Add steaks and cook 3 minutes per side.
Lower heat to medium low and continue cooking 1-1/2 minutes per side or until preferred degree of doneness.
Remove from heat onto serving platter and let rest in warm place.
In a small bowl, mix soy sauce and cornstarch, set aside.
In same skillet, pour in 1/2 cup water and remaining consommé. Scrape bottom of skillet to loosen bits of meat.
Bring to boil for 1 minute. Add mushroom mixture, cornstarch mixture, and thyme. Return to boil and cook for 1 minute, stirring continually.
Serve sauce on side or top of steak. Garnish with thyme, if desired.