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Filet Mignon with Mushroom-Wine Sauce Recipe

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This recipe for Filet Mignon with Mushroom-Wine Sauce is from Sue's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon margarine, divided
Vegetable cooking spray
⅓ cup finely chopped shallot
˝ pound fresh shiitake mushrooms, stems removed
1˝ cups dry red wine (cabernet sauvignon,) divided
1 (10 oz.) can beef consommé', undiluted and divided
Cracked pepper
4 (4 oz.) filet mignon steaks about 1 inch thick)
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon dried thyme
Fresh thyme sprigs
Directions:
Directions:
Melt 1˝ teaspoons margarine in a non-stick skillet coated with cooking spray over medium heat. Add shallot and mushrooms; sauté 4 minutes. Add 1-cup wine and 3/4 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 1/2 cup. Add 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 l l/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 consommé 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 l minute, stirring constantly.

Serve with steaks.

 

 

 

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