Filet Mignon with Mushroom-Wine Sauce

Submitted by: Admin on 05/02/2012

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Ingredients

1 tablespoon margarine -- (butter, divided)
1 3 cup shallot -- (finely chopped)
1 2 cup shiitake mushroom -- (fresh shiitake mushroom stems removed)
1 1 2 cup cabernet sauvignon -- (wine or dry red wine divided)
10 1 2 ozs beef consomme -- (undiluted and divided)
black pepper -- (cracked)
16 ozs filet mignon -- (steaks about 1 inch thick)
1 tablespoon low sodium soy sauce
2 teaspoon cornstarch
1 teaspoon dried thyme
sprig fresh thyme -- (optional)

Directions

1 Melt 1 1/2 tsp butter in a nonstick skillet over medium heat.
2 Add shallots and mushrooms; saut? for 4 minutes.
3 Add 1 cup wine and 3/4 cup consomm?; 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 consomm? 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,

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Filet Mignon with Mushroom-Wine Sauce

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