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

Recipe by Mimi Bobeck
READY IN: 50mins




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