Filet Mignon With Mushroom-Wine Sauce - Light Version Weight Wat

READY IN: 50mins
Recipe by Mimi Bobeck

This is a diet recipe. I know it's not as low in calories like a salad - but its is High on Flavour and low calorie than other versions of this classic recipe.

Top Review by Magalicious

LOVE! I bought filet mignon at our farmers market to make for my husband, and this recipe looked perfect for my first time with filet mignon. I realized I only had canned straw mushrooms after i had made up my mind, I was nervous, but the meal was delicious. Also I used trader joe's beef soup base instead of consomme. I served with Green Beans To Impress Recipe #37409. My husband gave this 6 stars out of five! Sauce had a very decadent flavor. Thanks Mimi!

Ingredients Nutrition


  1. Melt 1 1/2 tsp butter in a nonstick skillet over medium heat.
  2. Add shallots and mushrooms; sauté for 4 minutes.
  3. Add 1 cup wine and 3/4 cup consommé; cook for 5 minutes, stirring frequently.
  4. Remove the mushrooms with a slotted spoon, place in a bowl.
  5. Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes).
  6. Add to mushrooms in bowl; set aside.
  7. Wipe pan with paper towel.
  8. Sprinkle pepper over steaks.
  9. Melt 1 1/2 tsp butter in pan over medium heat.
  10. Add steaks; cook 3 minutes on each side.
  11. Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness.
  12. Place on a platter; keep warm.
  13. Combine soy sauce and cornstarch.
  14. Add 1/2 cup wine and remaining consommé to skillet; scrape skillet to loosen browned bits.
  15. Bring to a boil; cook 1 minute.
  16. Add mushroom mixture, cornstarch mixture, and dried thyme, bring to a boil, and cook 1 minute, stirring constantly.
  17. Serve sauce with steaks.
  18. Garnish with thyme sprigs, if desired.

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