Filet Mignon With Mushroom-wine Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Margarine, divided
Vegetable cooking spray,
1/3 cup: Finely chopped shallot,
1/2 lbs: Fresh shiitake mushrooms, stems removed
1 1/2 cup: Dry red wine, (Cabernet Sauvignon), divided
1 can: , (10-1/2-ounce) beef consomme, undiluted and divided
Cracked pepper,
4 Filet: , (4-ounce) mignon steaks (about 1 inch thick)
1 tbsp: Low-sodium soy sauce,
2 tsp: Cornstarch,
1 tsp: Dried thyme,
Fresh thyme sprigs,
Directions:
Directions: Melt 1-1/2 teaspoons margarine in a nonstick skillet
coated with cooking spray over medium heat. Add shallot and
mushrooms; saute 4 minutes. Add 1 cup wine and 3/4 cup consomme; cook
5 minutes, stirring frequently.
Remove mushrooms, and place in a bowl. Increase heat to high; cook
wine mixture 5 minutes or until reduced to 1/2 cup. Add to mushrooms
in bowl; set aside. Wipe skillet with a paper towel.
Sprinkle pepper over steaks. Melt remaining margarine in skillet
coated with cooking spray over medium heat. Add steaks; cook 3
minutes on each side or until browned. Reduce heat to medium-low;
cook 1-1/2 minutes on each side or until done. Place on a platter;
keep warm.
Combine soy sauce and cornstarch; stir well. Add remaining wine and
consomme to skillet; scrape skillet with a wooden spoon 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 with steaks. Garnish with fresh
thyme. (serving size: 3 ounces meat and 1/2 cup sauce).
Nutritional Info: CALORIES 250 (39% from fat); PROTEIN 28.5g; FAT
10.7g (sat 3.6g, mono 4.1g, poly 1.4g); CARB 9.4g; FIBER 0.9g; CHOL
84mg; IRON 5.1mg; SODIUM 712mg; CALC 30mg
Source from luhu.jp
coated with cooking spray over medium heat. Add shallot and
mushrooms; saute 4 minutes. Add 1 cup wine and 3/4 cup consomme; cook
5 minutes, stirring frequently.
Remove mushrooms, and place in a bowl. Increase heat to high; cook
wine mixture 5 minutes or until reduced to 1/2 cup. Add to mushrooms
in bowl; set aside. Wipe skillet with a paper towel.
Sprinkle pepper over steaks. Melt remaining margarine in skillet
coated with cooking spray over medium heat. Add steaks; cook 3
minutes on each side or until browned. Reduce heat to medium-low;
cook 1-1/2 minutes on each side or until done. Place on a platter;
keep warm.
Combine soy sauce and cornstarch; stir well. Add remaining wine and
consomme to skillet; scrape skillet with a wooden spoon 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 with steaks. Garnish with fresh
thyme. (serving size: 3 ounces meat and 1/2 cup sauce).
Nutritional Info: CALORIES 250 (39% from fat); PROTEIN 28.5g; FAT
10.7g (sat 3.6g, mono 4.1g, poly 1.4g); CARB 9.4g; FIBER 0.9g; CHOL
84mg; IRON 5.1mg; SODIUM 712mg; CALC 30mg
Source from luhu.jp