Filet mignon with mushroom-wine sauce
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| Cooking spray | ||
| ⅓ | cup | Shallots, finely chopped |
| ½ | pounds | Shiitake mushrooms stems removed |
| 1½ | cup | Dry red wine, divided |
| 10½ | ounce | Can beef consomm‚ undiluted, divided |
| Cracked pepper | ||
| 4 | (4oz) filet mignon steaks (about 1\" thick) | |
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Cornstarch |
| 1 | teaspoon | Dried thyme |
| Fresh sprigs of thyme | ||
Directions
Melt 1« tsp butter in nonstick skillet coated with cooking spray over medium heat. Add shallots and mushrooms; saut‚ for 4 minutes. Add 1 cup wine and ¾ cup consomm‚, cook for 5 minutes, stirring frequently. Remove mushrooms and place in a bowl. Increase heat to high; cook wine mixture for 5 minutes or until reduced to « cup. Add to mushrooms in bowl; set aside. Wipe skillet with paper towel.
Sprinkle pepper over steaks. Melt remaining butter in skillet coated with cooking spray over medium heat. Add steaks; cook for 3 minutes on each side or until browned. Reduce heat to medium-low; cook for 1« minutes on each side or until done. Place on a platter and keep warm.
Combine soy sauce and cornstarch; stir well. Add remaining wine and consomm‚ to skillet; scrape skillet with a wooden spoon to loosen browned bits. Bring to a boil; cook for 1 minute. Add mushroom mixture, cornstarch mixture and dried thyme; bring to a boil and cook for 1 minutes, stirring constantly. Serve with steaks. Garnish with fresh thyme.
Cooking Light March 1995
Submitted By DIANE LAZARUS On 03-01-95