Thursday, June 9, 2011

Filet Mignon with Mushroom-Wine Sauce

People do tend to mistake beef as a high in saturated fat food. The reality of it is that half of beef is really monounsaturated. This is the same thing that you would find in salmon and olive oil. 

2 tbsp. butter, divided
3 tbsp. shallots, minced
1/4 C. fresh shiitake mushrooms, cleaned and stems removed
3/4 C. dry red wine, divided (cabernet is nice)
5 fl. oz. beef consomme
fresh ground black pepper, to taste
2 (4 ounce) filet mignon steaks
1/2 tbsp. soy sauce
1 tsp. cornstarch
1 tsp. 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 wine mixture over high heat until reduced to 1/4 cup. Combine sauce with mushrooms in bowl. Set aside. In another bowl, combine combine soy sauce with cornstarch. 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. Remove from pan, keep warm.Add the rest of the red wine and beef consommé to the skillet, scraping to deglaze pan and incorporate tasty steak bits into the sauce. Bring to a boil. Boil for one minute. Add mushroom/sauce mixture, cornstarch/soy sauce mixture, and the thyme. Boil one minute, stirring constantly, until thickened. Place steaks on plate and pour sauce over.

This dish is super yummy with mashed potatoes and asparagus! This has to be one of my fav. recipes because you can use almost any steak or beef with it and it always tastes yummy!

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