Elevate your dinner game with this elegant Filet Mignon featuring a deeply flavorful mushroom-wine sauce. This dish combines tender, juicy beef steaks with earthy shiitake mushrooms and robust Cabernet Sauvignon, creating a restaurant-quality meal perfect for date nights or special family gatherings. The sauce is reduced to a glossy, intense consistency that coats the meat beautifully, while hints of thyme and soy sauce add complexity. It is surprisingly quick to prepare, allowing you to enjoy a luxurious main course without spending hours in the kitchen.
Filet Mignon With Mushroom-Wine Sauce
Description
Elevate your dinner game with this elegant Filet Mignon featuring a deeply flavorful mushroom-wine sauce. This dish combines tender, juicy beef steaks with earthy shiitake mushrooms and robust Cabernet Sauvignon, creating a restaurant-quality meal perfect for date nights or special family gatherings. The sauce is reduced to a glossy, intense consistency that coats the meat beautifully, while hints of thyme and soy sauce add complexity. It is surprisingly quick to prepare, allowing you to enjoy a luxurious main course without spending hours in the kitchen.Ingredients
Directions
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Melt 1 1/2 teaspoons margarine in a nonstick skillet coated with vegetable cooking spray over medium heat.
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Add the shallots and mushrooms; sauté for 4 minutes until softened.
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Add 1 cup of the red wine and 3/4 cup of the beef consomme; cook for 5 minutes, stirring frequently.
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Remove the mushroom mixture from the skillet and place it in a bowl; set aside.
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Increase the heat to high; cook the remaining wine mixture in the skillet for 5 minutes or until reduced to 1/2 cup.
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Pour the reduced wine mixture over the reserved mushrooms; set aside.
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Wipe the skillet clean with a paper towel.
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Sprinkle cracked pepper over the filet mignon steaks.
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Melt the remaining margarine in the cleaned skillet coated with cooking spray over medium heat.
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Add the steaks; cook for 3 minutes on each side or until browned.
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Reduce heat to medium-low; cook for 1 1/2 minutes on each side or until desired doneness is reached.
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Transfer the steaks to a platter and keep warm.
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In a small bowl, combine the soy sauce and cornstarch; stir well until smooth.
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Add the remaining red wine and beef consomme to the skillet; scrape the bottom with a wooden spoon to loosen any browned bits.
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Bring the liquid to a boil; cook for 1 minute.
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Add the mushroom mixture, the cornstarch mixture, and the dried thyme to the skillet.
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Bring to a boil and cook for 1 minute, stirring constantly, until the sauce thickens.
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Spoon the sauce over the steaks and garnish with fresh thyme sprigs before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 7g35%
- Cholesterol 110mg37%
- Sodium 450mg19%
- Total Carbohydrate 12g4%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use a meat thermometer to check the internal temperature of the steaks: 130°F for medium-rare, 140°F for medium.
If you prefer a richer sauce, you can substitute the margarine with butter.
Shiitake mushrooms provide a distinct umami flavor, but cremini or button mushrooms can be used as a substitute if shiitakes are unavailable.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if it becomes too thick.
Ensure the steaks are at room temperature before cooking for even searing.
