Filet Mignon In Mushroom Wine Sauce
- 2 filet mignon steaks
- 2 tablespoons butter, divided
- 3 tablespoons shallots, minced
- 1/4 cup fresh shiitake mushroom
- 3/4 cup cabernet sauvignon wine, divided
- 5 fluid ounces beef consomme
- 1/2 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon dried thyme
- In a nonstick frying pan, saute shallots and mushrooms in 1 tbsp butter for about 4 mins, til tender.
- Add 1/2 cup of red wine and 3 fl. oz consomme. Simmer for about 5 minutes, stirring frequently.
- Remove the mushrooms from sauce, set aside.
- Boil sauce over high heat until reduced to 1/4 cup.
- Combine sauce with mushrooms in bowl. Set aside.
- Sprinkle filets with pepper to taste. Saute steaks in remaining 1 tbsp butter over medium heat, about 3 minutes per side for a 1-inch thick steak.
- Reduce fire to medium-low heat; cook steaks until desired level of doneness, about 10-15 minutes for medium rare. Remove from pan, keep warm.
- Add the rest of the red wine and beef consomme to the skillet. Bring to a boil. Boil for one minute.
- Add mushroom/sauce mixture, add cornstarch & soy sauce, and the thyme. Boil one minute, stirring constantly, until thickened.
- Place steaks on plate and pour sauce over. Garnish with fresh thyme.
filet, butter, shallots, fresh shiitake mushroom, cabernet sauvignon wine, beef consomme, soy sauce, cornstarch, thyme
Taken from www.food.com/recipe/filet-mignon-in-mushroom-wine-sauce-422745 (may not work)