Filet Mignon With a Mushroom-Wine Sauce (Quick and Easy) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Despite the fancy title, number of steps, and seriously impressive taste, this is SUPER quick and easy to prepare! (Especially when you pre-measure and stage your ingredients.) I've adapted this from a Cooking Light recipe so you know it's not a guilty dish ! I'm not usually a fan of cooking with store-bought spice mixes, but I make an exception with this recipe because it's so perfect as is and I don't want to modify a thing!! This recipe is written for one serving, because I started making it during my single lady days (the unused beef consomme can be frozen), but I've increased to 2 or 4 servings with great results; this is perfect for dinner parties, date nights, or even treat-yourself-nice nights!! Ingredients:
1 teaspoon light butter, divided |
vegetable cooking spray |
1 1/2 tablespoons shallots, minced |
2 cloves garlic, minced |
2 ounces mushrooms, sliced |
6 tablespoons dry red wine, divided |
0.25 (10 1/2 ounce) can beef consomme, divided |
4 ounces filet mignon steaks, seasoned with fresh ground black pepper (about 1-inch thick) |
3/4 teaspoon worcestershire sauce |
1/2 teaspoon cornstarch |
1/4 teaspoon thyme |
1/4 teaspoon mccormick's montreal steak seasoning |
Directions:
1. Heat a skillet over medium heat.
2. Spray the skillet with cooking spray and melt 1/2 teaspoon of the light butter.
3. Add shallots, garlic, and mushrooms; saute 4 minutes.
4. Add 4 tablespoons (1/4 cup) of the wine and half of the consomme; cook 5 minutes, stirring often.
5. Remove the mushrooms and place in a bowl.
6. Increase heat to high; cooking mixture for 5 minutes or until reduced to about 2 tablespoons. Poor mixture into the bowl with the mushrooms and set aside.
7. Wipe skillet clean with a paper towel.
8. Re-heat the skillet to medium heat and re-spray the skillet with cooking spray; melt remaining 1/2 teaspoon of butter.
9. Add the steak and cook for 3 minutes on each side or until browned.
10. Reduce heat to medium-low and cook 4 1/2 minutes on each side.
11. Place on a serving platter and keep warm.
12. In a small bowl, whisk together the Worcestershire sauce and cornstarch.
13. Add remaining 2 tablespoons of the wine and remaining consomme to the skillet.
14. Scrape skillet with a wooden spoon to loosen the brown bits.
15. Add the mushroom mixture, cornstarch mixture, thyme, and steak seasoning.
16. Bring to a boil and cook, stirring constantly, for 1 minute.
17. Poor over the steak and serve.
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