Filet Mignon in Mushroom Wine Sauce

Absolutely delicious way to serve a filet mignon.

• Ready In: 50 mins
• Serves: 2

Ingredients

• 2  filet mignon steaks
• 2  tablespoons butter, divided
• 3  tablespoons shallots, minced
• 1⁄4 cup  fresh shiitake mushroom
• 3⁄4 cup  cabernet sauvignon wine, divided
• 5  fluid ounces  beef consomme
• 1⁄2 tablespoon soy sauce
• 1  teaspoon cornstarch
• 1  teaspoon dried thyme

Directions

1. In a nonstick frying pan, saute shallots and mushrooms in 1 tbsp butter for about 4 mins, til tender.
2. Add 1/2 cup of red wine and 3 fl. oz consomme. Simmer for about 5 minutes, stirring frequently.
3. Remove the mushrooms from sauce, set aside.
4. Boil sauce over high heat until reduced to 1/4 cup.
5. Combine sauce with mushrooms in bowl. Set aside.
6. Sprinkle filets with pepper to taste. Saute steaks in remaining 1 tbsp butter over medium heat, about 3 minutes per side for a 1-inch thick steak.
7. Reduce fire to medium-low heat; cook steaks until desired level of doneness, about 10-15 minutes for medium rare. Remove from pan, keep warm.
8. Add the rest of the red wine and beef consommé to the skillet. Bring to a boil. Boil for one minute.
9. Add mushroom/sauce mixture, add cornstarch & soy sauce, and the thyme. Boil one minute, stirring constantly, until thickened.
10. Place steaks on plate and pour sauce over. Garnish with fresh thyme.