Filet Mignon in Mushroom Wine Sauce
Absolutely delicious way to serve a filet mignon.
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INGREDIENTS
Nutrition- 2filet mignon steaks
- 2
- 3
- 1⁄4cup fresh shiitake mushroom
- 3⁄4cup cabernet sauvignon wine, divided
- 5fluid ounces beef consomme
- 1⁄2tablespoon soy sauce
- 1teaspoon cornstarch
- 1teaspoon 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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