Filet Mignon with Mushroom-Wine Sauce

Yield: 4 servings (serving size: 1 steak and 1/2 cup sauce).
Source: Cooking Light Annual 1995
Comments from a kitchen in OH: Most asked for "special meal" in our family. I always increase the mushrooms and add sliced portobellos and whole button mushrooms. Double the sauce, especially if serving those not watching their calories. Any leftover sauce can be frozen or used on roast or burgers.


1 tablespoon butter or stick margarine, divided
1/3 cup finely chopped shallots
1/2 pound fresh shiitake mushrooms, stems removed
1-1/2 cups Cabernet Sauvignon or other 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
Thyme sprigs (optional)


  1. Melt 1-1/2 teaspoons 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. Wipe pan with a paper towel.
  7. Sprinkle pepper over steaks. Melt 1-1/2 teaspoons butter in pan over medium heat.
  8. Add steaks; cook 3 minutes on each side. Reduce heat to medium-low; cook 1-1/2 minutes on each side or until desired degree of doneness. Place on a platter; keep warm.
  9. Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining consommé to skillet; scrape skillet to loosen browned bits. Bring to a boil; cook 1 minute.
  10. Add mushroom mixture, cornstarch mixture, and dried thyme; bring to a boil, and cook 1 minute, stirring constantly.
  11. Serve sauce with steaks. Garnish with thyme sprigs, if desired.


Healthy Units: 6 per serving
calories: 250 carbohydrates: 9.4 g cholesterol: 84 fat: 10.7 g sodium: 712 mg protein: 28.5 g calcium: 30 mg iron: 5.1 mg fiber: 0.9 g

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