ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Filet Mignon with Mushroom-Wine Sauce

Yield 4 servings (serving size: 1 steak and 1/2 cup sauce)

Ingredients

  • 1 tablespoon butter or stick margarine, divided
  • 1/3 cup finely chopped shallots
  • 1/2 pound fresh shiitake mushrooms, stems removed
  • 1 1/2 cups Cabernet Sauvignon or other dry red wine, divided
  • 1 (10 1/2-ounce) can beef consommé, undiluted and divided
  • Cracked black pepper
  • 4 (4-ounce) filet mignon steaks (about 1 inch thick)
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon dried thyme
  • Thyme sprigs (optional)

Nutrition Information

  • calories 250
  • caloriesfromfat 39 %
  • fat 10.7 g
  • satfat 3.6 g
  • monofat 4.1 g
  • polyfat 1.4 g
  • protein 28.5 g
  • carbohydrate 9.4 g
  • fiber 0.9 g
  • cholesterol 84 mg
  • iron 5.1 mg
  • sodium 712 mg
  • calcium 30 mg

How to Make It

  1. Melt 1 1/2 teaspoons butter in a nonstick skillet over medium heat. Add shallots and mushrooms; sauté for 4 minutes. Add 1 cup wine and 3/4 cup consommé; cook for 5 minutes, stirring frequently. Remove the mushrooms with a slotted spoon; place in a bowl. Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes). Add to mushrooms in bowl; set aside. Wipe pan with a paper towel.

  2. Sprinkle pepper over steaks. Melt 1 1/2 teaspoons butter in pan over medium heat. Add steaks; cook 3 minutes on each side. Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness. Place on a platter; keep warm.

  3. Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining consommé to skillet; scrape skillet 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 sauce with steaks. Garnish with thyme sprigs, if desired.