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Filet Mignon With Mushroom-Wine Sauce

Filet Mignon With Mushroom-Wine Sauce recipe image
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.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 450
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
  • 1 tablespoon Margarine, divided
  • 1/3 cup Finely chopped shallot
  • 1/2 lb Fresh shiitake mushrooms, stems removed
  • 1 1/2 cups Dry red wine (Cabernet Sauvignon), divided
  • 1 can (10.5 oz) Beef consomme, undiluted and divided
  • 1 pinch Cracked pepper
  • 4 steaks (4 oz each) Filet mignon (about 1 inch thick)
  • 1 tablespoon Low-sodium soy sauce
  • 2 teaspoons Cornstarch
  • 1 teaspoon Dried thyme
  • 1 handful Fresh thyme sprigs, for garnish
Directions
  1. 1
    Melt 1 1/2 teaspoons margarine in a nonstick skillet coated with vegetable cooking spray over medium heat.
  2. 2
    Add the shallots and mushrooms; sauté for 4 minutes until softened.
  3. 3
    Add 1 cup of the red wine and 3/4 cup of the beef consomme; cook for 5 minutes, stirring frequently.
  4. 4
    Remove the mushroom mixture from the skillet and place it in a bowl; set aside.
  5. 5
    Increase the heat to high; cook the remaining wine mixture in the skillet for 5 minutes or until reduced to 1/2 cup.
  6. 6
    Pour the reduced wine mixture over the reserved mushrooms; set aside.
  7. 7
    Wipe the skillet clean with a paper towel.
  8. 8
    Sprinkle cracked pepper over the filet mignon steaks.
  9. 9
    Melt the remaining margarine in the cleaned skillet coated with cooking spray over medium heat.
  10. 10
    Add the steaks; cook for 3 minutes on each side or until browned.
  11. 11
    Reduce heat to medium-low; cook for 1 1/2 minutes on each side or until desired doneness is reached.
  12. 12
    Transfer the steaks to a platter and keep warm.
  13. 13
    In a small bowl, combine the soy sauce and cornstarch; stir well until smooth.
  14. 14
    Add the remaining red wine and beef consomme to the skillet; scrape the bottom with a wooden spoon to loosen any browned bits.
  15. 15
    Bring the liquid to a boil; cook for 1 minute.
  16. 16
    Add the mushroom mixture, the cornstarch mixture, and the dried thyme to the skillet.
  17. 17
    Bring to a boil and cook for 1 minute, stirring constantly, until the sauce thickens.
  18. 18
    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.

Keywords: filet mignon, beef steak, mushroom sauce, red wine reduction, shiitake mushrooms, cabernet sauvignon, date night dinner, easy gourmet, pan-seared beef, thyme, soy sauce glaze, cornstarch thickener, special occasion, beef tenderloin, savory sauce, quick steak dinner, restaurant style, comfort food, main course, wine pairing
Read it online: https://www.chefs-mate.com/recipe/filet-mignon-with-mushroom-wine-sauce/