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  Recipe Home » Main Course » Filet Mignon With Mushroom-Wine Sauce
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  Filet Mignon With Mushroom-Wine Sauce
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 379
Ingredients:
1 tbsp Margarine, divided
Vegetable cooking spray
1/3 cup Finely chopped shallot
1/2 lb Fresh shiitake mushrooms, stems removed
1 1/2 cup Dry red wine (Cabernet Sauvignon), divided
1 can (10-1/2-ounce) beef consomme, undiluted and divided
Cracked pepper
4 Filet (4-ounce) mignon steaks (about 1 inch thick)
1 tbsp Low-sodium soy sauce
2 tsp Cornstarch
1 tsp Dried thyme
Fresh thyme sprigs
Instructions:
Directions: Melt 1-1/2 teaspoons margarine in a nonstick skillet
coated with cooking spray over medium heat. Add shallot and
mushrooms; saute 4 minutes. Add 1 cup wine and 3/4 cup consomme; cook
5 minutes, stirring frequently.

Remove mushrooms, and place in a bowl. Increase heat to high; cook
wine mixture 5 minutes or until reduced to 1/2 cup. Add to mushrooms
in bowl; set aside. Wipe skillet with a paper towel.

Sprinkle pepper over steaks. Melt remaining margarine in skillet
coated with cooking spray over medium heat. Add steaks; cook 3
minutes on each side or until browned. Reduce heat to medium-low;
cook 1-1/2 minutes on each side or until done. Place on a platter;
keep warm.

Combine soy sauce and cornstarch; stir well. Add remaining wine and
consomme to skillet; scrape skillet with a wooden spoon 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 with steaks. Garnish with fresh
thyme. (serving size: 3 ounces meat and 1/2 cup sauce).

Nutritional Info: CALORIES 250 (39% from fat); PROTEIN 28.5g; FAT
10.7g (sat 3.6g, mono 4.1g, poly 1.4g); CARB 9.4g; FIBER 0.9g; CHOL
84mg; IRON 5.1mg; SODIUM 712mg; CALC 30mg
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