Filet Mignon with Mushroom-Wine Sauce

Servings: 4
Dry Cabernet Sauvignon enhances the earthiness of shitakes in the sauce; thyme adds depth. Preparation is simple and quick — this is absolutely delicious!

1 T butter or margarine, divided
1/3 cup finely chopped shallots
1/2 pound fresh shitake mushrooms, stems removed
1 1/2 cups Cabernet Sauvignon or other dry red wine, divided
1 10 1/2-ounce can beef consomme, undiluted and divided
Cracked black pepper
1 4-ounce filet mignon steaks, about 1 inch thick
1 T low-sodium soy sauce
2 t. cornstarch
1 t. dried thyme
Thyme sprigs (optional)

Melt 1 1/2 t. butter in nonstick skillet over medium heat. Add shallots and mushrooms; saute for 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. 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. (I followed the directions exactly and the meat was medium.) Place on a platter; keep warm. Combine soy sauce and cornstartch. 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 over steaks. Garnish with thyme sprigs, if desired. Yield: 4 servings.


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