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Filet Mignon with Mushroom Wine Sauce
Source: dLife

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

Rating:
Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

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
1 Fat , 1/2 Vegetables , 4 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 tbsp  margarine
0.3333 cup  shallots, chopped
0 1/2 lb  fresh shiitake mushrooms
1 1/2 cup  cabernet sauvignon
10 1/2 oz  Consomme, beef, condensed, canned
1 pinch  black pepper
16 oz  filet mignon, lean
1 tbsp  low sodium soy sauce
2 tsp  cornstarch
1 tsp  ground thyme
1 pinch  fresh thyme
Directions
  1. In large nonstick skillet, melt 1-1/2 teaspoons margarine. Add shallots and mushrooms, sauté 4 minutes.
  2. Add 1 cup wine and 3/4 cup consommé, simmer 5 minutes, stirring occasionally.
  3. Using slotted spoon, remove mushrooms and shallots to small bowl and set aside.
  4. 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.
  5. Wipe skillet with paper towel. Season steaks on both sides with pepper.
  6. Melt remaining margarine in same skillet over medium. Add steaks and cook 3 minutes per side.
  7. Lower heat to medium low and continue cooking 1-1/2 minutes per side or until preferred degree of doneness.
  8. Remove from heat onto serving platter and let rest in warm place.
  9. In a small bowl, mix soy sauce and cornstarch, set aside.
  10. In same skillet, pour in 1/2 cup water and remaining consommé. Scrape bottom of skillet to loosen bits of meat.
  11. Bring to boil for 1 minute. Add mushroom mixture, cornstarch mixture, and thyme. Return to boil and cook for 1 minute, stirring continually.
  12. Serve sauce on side or top of steak. Garnish with thyme, if desired.

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