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Cooking Light, March 1995, page 148

Filet Mignon with Mushroom-Wine Sauce

Cooking Light AUGUST 2000

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


  • 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)


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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 39%
  • Fat: 10.7g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 28.5g
  • Carbohydrate: 9.4g
  • Fiber: 0.9g
  • Cholesterol: 84mg
  • Iron: 5.1mg
  • Sodium: 712mg
  • Calcium: 30mg