Filet mignon with mushroom-wine sauce

2 cups

Ingredients

Quantity Ingredient
1 tablespoon Butter
Cooking spray
⅓ cup Shallots, finely chopped
½ pounds Shiitake mushrooms stems removed
1½ cup Dry red wine, divided
10½ ounce Can beef consomm‚ undiluted, divided
Cracked pepper
4 (4oz) filet mignon steaks (about 1\" thick)
1 tablespoon Soy sauce
2 teaspoons Cornstarch
1 teaspoon Dried thyme
Fresh sprigs of thyme

Directions

Melt 1« tsp butter in nonstick skillet coated with cooking spray over medium heat. Add shallots and mushrooms; saut‚ for 4 minutes. Add 1 cup wine and ¾ cup consomm‚, cook for 5 minutes, stirring frequently. Remove mushrooms and place in a bowl. Increase heat to high; cook wine mixture for 5 minutes or until reduced to « cup. Add to mushrooms in bowl; set aside. Wipe skillet with paper towel.

Sprinkle pepper over steaks. Melt remaining butter in skillet coated with cooking spray over medium heat. Add steaks; cook for 3 minutes on each side or until browned. Reduce heat to medium-low; cook for 1« minutes on each side or until done. Place on a platter and keep warm.

Combine soy sauce and cornstarch; stir well. Add remaining wine and consomm‚ to skillet; scrape skillet with a wooden spoon to loosen browned bits. Bring to a boil; cook for 1 minute. Add mushroom mixture, cornstarch mixture and dried thyme; bring to a boil and cook for 1 minutes, stirring constantly. Serve with steaks. Garnish with fresh thyme.

Cooking Light March 1995

Submitted By DIANE LAZARUS On 03-01-95

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