Ingredients: |
Ingredients: 1 tablespoon margarine, divided
Vegetable cooking spray
½ cup finely chopped shallot
1/2 lb. fresh shiitake mushrooms, stems removed
1½ cups dry red wine (Cabernet Sauvignon), divided
1 (10 1/2 oz) can beef consommé, undiluted and divided
Cracked pepper
4 (4-ounce) filet mignon steaks (about 1 inch thick)
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon dried thyme
Fresh thyme sprigs
Melt 11/2 teaspoons margarine in a nonstick
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Directions: |
Directions:Melt 11/2 teaspoons margarine in a nonstick skillet coated with cooking spray over medium heat. Acid shallot and mushrooms; sauté 4
minutes. Add 1 cup wine and ¾ cup consommé; 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 ½ 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 11/2 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; cool 1 minute. Add mushrooms mixture, cornstarch mixture and dried thyme; bring to a boil, and cook I minute, stirring constantly. Serve with steaks. Garnish with fresh thyme. |
This recipe for FILET MIGNON WITH WINE-MUSHROOM SAUCE is from