Filet Mignon with Wine Mushroom Sauce Recipe
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Filet Mignon with Wine Mushroom Sauce

1/2 lbs. shiitake mushrooms. stems removed
1 tbsp butter or stick margarine, divided
1 1/2 cup dry red wine (Cabernet Sauvignon), divided
4 filet mignon steaks
1/3 cup shallots-finely chopped
2 tsp cornstarch
cracked black pepper
1 tsp dried thyme
10 1/2 oz can of beef consommé, undiluted and divided
1 tbsp soy sauce-low-sodium
cooking spray

Melt 1 1/2 teaspoons butter in a nonstick skillet coated with cooking spray over medium heat. Add shallots and mushrooms, saute 4 minutes. Add 1 cup red wine and 3/4 cup consommé, cook 5 minutes, stirring frequently.

Remove mushrooms, place in a bowl. Increase heat to high, cook wine mixture until reduce to 1/2 cup. Add to mushrooms in bowl, set aside.

Wipe pan with a paper towel. Sprinkle pepper over steaks. Melt 1 1/2 teaspoons butter in pan coated with cooking spray over medium heat. Add the steaks, and cook 3 minutes on each side or until browned. Reduce heat to medium-low, and cook 1 1/2 minutes on each side or until done. Place on a platter, keep warm.

Combine the soy sauce and cornstarch. Add 1/2 cup red wine and remaining consommé to pan, and scrape pan with a wooden spoon to loosen browned bits. Bring wine mixture to a boil, and cook for 1 minute. Add the mushroom mixture, cornstarch mixture, and dried thyme, bring mixture to a boil, and cook for 1 minute, stirring constantly.

Serve the steaks with mushroom-wine sauce.

This recipe serves: 4

 AUTHOR: B.J.



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