Filet Mignon With Mushroom-wine Sauce - Light Version Weight Wat

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 tablespoon butter or 1 tablespoon margarine, divided
• 1/3 cup finely chopped shallot
• 1/2 cup fresh shiitake mushroom, stems removed
• 1 1/2 cups cabernet sauvignon wine or 1 1/2 cups dry red wine, divided
• 1 (10 1/2 ounce) can beef consomme, undiluted and divided
• cracked black pepper
• 4 (4 ounce) filet mignon steaks (about 1 inch thick)
• 1 tablespoon low sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon dried thyme
• fresh thyme sprig (optional)

Recipe

• 1 melt 1 1/2 tsp 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 paper towel.
• 8 sprinkle pepper over steaks.
• 9 melt 1 1/2 tsp 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.
• 18 garnish with thyme sprigs, if desired.