'04

Filet Mignon With Mushroom-Wine Sauce 

Source: All Recipes

Provided by: Cooking Light Five-Star Recipes 

"'I could never be a vegetarian because of my weakness for this recipe. It's perfect for special occasions; it's very easy, and I can cook the steaks to each person's preference (rare for me, please!). French bread is a must so you'll be able to sop up every bit of the delicious juices.' - Elizabeth J. Taliaferro, former Assistant Foods Editor and current freelance recipe developer - This is a free sample recipe of our Quick-Smart™ premium recipe collection. The complete Premium Collection is available by subscription only."

Yields 4 servings.

1 tablespoon margarine, divided 
Vegetable cooking spray 
1/3 cup finely chopped shallots 
1/2 pound fresh shiitake mushrooms, stems removed 
1 1/2 cups dry red wine, divided 
1 (10.5 ounce) can beef consommé, undiluted and divided 
Cracked pepper 
4 (4 ounce) filet mignon steaks (about 1 inch thick) 
1 tablespoon low-sodium soy sauce 
2 teaspoons cornstarch 
1 tablespoon fresh chopped thyme 
Fresh thyme sprigs (optional) 

Melt 11/2 teaspoons margarine in a nonstick skillet coated with cooking spray over medium heat. Add shallots and mushrooms; saute 4 minutes. Add 1 cup wine and 3/4 cup consommé; cook 5 minutes, stirring often. 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 desired amount of cracked pepper over steaks. Melt remaining 11/2 teaspoons 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, and cook 11/2 minutes on each side or to desired degree of doneness. Place on a serving platter, and keep warm. Combine soy sauce and cornstarch; stir well. Add remaining 1/2 cup wine and consommé 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 chopped thyme; bring to a boil, and cook, stirring constantly, 1 minute. Serve with steaks. Garnish with thyme sprigs, if desired.