Filet mignon with mushroom-wine sauce - cooki

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Margarine, divided
Vegetable cooking spray
⅓ cup Finely chopped shallot
½ pounds Fresh shiitake mushrooms, stems removed
1½ cup Dry red wine, divided
1 can (10-1/2-oz) beef consomme, undiluted and divided
Cracked pepper
4 (4-oz) filet mignon steaks (about 1 inch thick)
1 tablespoon Low-sodium soy sauce
2 teaspoons Cornstarch
1 teaspoon Dried thyme
Fresh thyme sprigs

Directions

Directions: Melt 1-½ t margarine in a nonstick skillet coated with cooking spray over medium heat. Add shallot and mushrooms; saute 4 minutes. Add 1 c wine and ¾ c 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 ½ c. 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 1-½ 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.

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 Reprinted from Cooking Light website:

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