Filet Mignon in Mushroom Wine Sauce

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READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    filet mignon steaks
  • 2
    tablespoons butter, divided
  • 3
    tablespoons shallots, minced
  • 14
    cup fresh shiitake mushroom
  • 34
    cup cabernet sauvignon wine, divided
  • 5
    fluid ounces beef consomme
  • 12
    tablespoon soy sauce
  • 1
    teaspoon cornstarch
  • 1
    teaspoon dried thyme
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DIRECTIONS

  • In a nonstick frying pan, saute shallots and mushrooms in 1 tbsp butter for about 4 mins, til tender.
  • Add 1/2 cup of red wine and 3 fl. oz consomme. Simmer for about 5 minutes, stirring frequently.
  • Remove the mushrooms from sauce, set aside.
  • Boil sauce over high heat until reduced to 1/4 cup.
  • Combine sauce with mushrooms in bowl. Set aside.
  • 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.
  • 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.
  • Add the rest of the red wine and beef consommé to the skillet. Bring to a boil. Boil for one minute.
  • Add mushroom/sauce mixture, add cornstarch & soy sauce, and the thyme. Boil one minute, stirring constantly, until thickened.
  • Place steaks on plate and pour sauce over. Garnish with fresh thyme.
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