Filet Mignon With a Mushroom-Wine Sauce (Quick and Easy)
Ready In: 20 mins
Serves: 1
Yields: 1 serving
Ingredients
- 1 teaspoon light butter, divided
- vegetable cooking spray
- 1 1⁄2 tablespoons shallots, minced
- 2 cloves garlic, minced
- 2 ounces mushrooms, sliced
- 6 tablespoons dry red wine, divided
- 0.25 (10 1/2ounce) can beef consomme, divided
- 4 ounces filet mignon steaks, seasoned with fresh ground black pepper (about 1-inch thick)
- 3⁄4 teaspoon Worcestershire sauce
- 1⁄2 teaspoon cornstarch
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon mccormick's montreal steak seasoning
Directions
- Heat a skillet over medium heat.
- Spray the skillet with cooking spray and melt 1/2 teaspoon of the light butter.
- Add shallots, garlic, and mushrooms; saute 4 minutes.
- Add 4 tablespoons (1/4 cup) of the wine and half of the consomme; cook 5 minutes, stirring often.
- Remove the mushrooms and place in a bowl.
- Increase heat to high; cooking mixture for 5 minutes or until reduced to about 2 tablespoons. Poor mixture into the bowl with the mushrooms and set aside.
- Wipe skillet clean with a paper towel.
- Re-heat the skillet to medium heat and re-spray the skillet with cooking spray; melt remaining 1/2 teaspoon of butter.
- Add the steak and cook for 3 minutes on each side or until browned.
- Reduce heat to medium-low and cook 4 1/2 minutes on each side.
- Place on a serving platter and keep warm.
- In a small bowl, whisk together the Worcestershire sauce and cornstarch.
- Add remaining 2 tablespoons of the wine and remaining consomme to the skillet.
- Scrape skillet with a wooden spoon to loosen the brown bits.
- Add the mushroom mixture, cornstarch mixture, thyme, and steak seasoning.
- Bring to a boil and cook, stirring constantly, for 1 minute.
- Poor over the steak and serve.
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