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A delicious filet mignon served with a rich mushroom-wine sauce.
4
Servings
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).
Melt 1 1/2 teaspoons 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 a paper towel.
Sprinkle pepper over steaks.
Melt 1 1/2 teaspoons 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 fresh thyme sprigs, if desired.