Filet Mignon With Mushroom-Wine Sauce - Light Version Weight Wat |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a diet recipe. I know it's not as low in calories like a salad - but its is High on Flavour and low calorie than other versions of this classic recipe. Ingredients:
1 tablespoon butter or 1 tablespoon margarine, divided |
1/3 cup finely chopped shallot |
1/2 cup fresh shiitake mushroom, stems removed |
1 1/2 cups cabernet sauvignon wine or 1 1/2 cups dry red wine, divided |
1 (10 1/2 ounce) can beef consomme, undiluted and divided |
cracked black pepper |
4 (4 ounce) filet mignon steaks (about 1 inch thick) |
1 tablespoon low sodium soy sauce |
2 teaspoons cornstarch |
1 teaspoon dried thyme |
fresh thyme sprig (optional) |
Directions:
1. Melt 1 1/2 tsp butter in a nonstick skillet over medium heat.
2. Add shallots and mushrooms; sauté for 4 minutes.
3. Add 1 cup wine and 3/4 cup consommé; cook for 5 minutes, stirring frequently.
4. Remove the mushrooms with a slotted spoon, place in a bowl.
5. Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes).
6. Add to mushrooms in bowl; set aside.
7. Wipe pan with paper towel.
8. Sprinkle pepper over steaks.
9. Melt 1 1/2 tsp butter in pan over medium heat.
10. Add steaks; cook 3 minutes on each side.
11. Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness.
12. Place on a platter; keep warm.
13. Combine soy sauce and cornstarch.
14. Add 1/2 cup wine and remaining consommé to skillet; scrape skillet to loosen browned bits.
15. Bring to a boil; cook 1 minute.
16. Add mushroom mixture, cornstarch mixture, and dried thyme, bring to a boil, and cook 1 minute, stirring constantly.
17. Serve sauce with steaks.
18. Garnish with thyme sprigs, if desired.
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