Filet Mignon with Mushroom-Wine Sauce

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A delicious filet mignon served with a rich mushroom-wine sauce.

I use refer. Temp meat, and cook as above and steaks are a perfect med-rare. I use regular soy sauce. MUST use the shitake mushrooms – the earthy flavor is what makes this sauce!!!! I serve with mashed potatoes (add horseradish, garlic, or both -- my current favorite is horseradish).

Servings

4

Main Dish
Beef
Dinner

Ingredients

  • 1 1/2 tablespoons butter or margarine divided
  • 1/3 cup shallots finely chopped
  • 1/2 pound fresh shitake mushroom stems removed
  • 1 1/2 cup Cabernet Sauvignon or other dry red wine divided
  • 5 1/4 ounce beef consommé undiluted, divided
  • cracked black pepper
  • 4 steaks filet mignon steaks about 1 inch thick
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon dried thyme

Preparation

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