Filet Mignon With Mushroom-wine Sauce |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Oh GOD, take me now. I've just had a slice of heaven, and I want more. Taken from Cooking Light 1995. Serve this with a carbohydrate-rich side dish and a glass of Cabernet. Ingredients:
1t butter, divided |
1/3c shallots, finely chopped |
8oz fresh shiitake mushroms, stems removed |
1 1/2c cabernet sauvignon, divided |
1 (10 1/2oz) can beef consomme, undiluted and divided |
cracked black pepper |
4 (4oz) filet mignon steaks, about 1 thick |
1t soy sauce, low-sodium |
2t cornstarch |
1t dried thyme |
thyme sprigs (optional) |
Directions:
1. Melt 1 1/2 teaspoons butter in a nonstick skillet over medium heat. Add shallots 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; place in a bowl. Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes). Add to mushrooms in bowl; set aside. Wipe pan with a paper towel.
2. Sprinkle pepper over steaks. Melt 1 1/2 teaspoons butter in pan over medium heat. Add steaks; cook 3 minutes on each side. Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness. Place on a platter; keep warm.
3. Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining consomme to skillet; scrape skillet 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 sauce with steaks. Garnish with thyme sprigs, if desired.
4. Serving size: 1 steak and 1/2 cup sauce; 250 calories; 39% from fat.
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