Filet Mignon with Mushroom Cabernet Sauce
This is the perfect dinner recipe for a special occasion.
Foto: RecipeGirl
Ingredients
- 1 teaspoon butter
- 2 tablespoons finely chopped shallots
- ¼ pound (4 ounces) shiitake mushrooms, (stems removed)
- ½ cup Cabernet Sauvignon
- ⅓ cup beef broth
- Two 4-ounce filet mignon steaks ((about 1-inch-thick))
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon butter
- ½ tablespoon low-sodium soy sauce
- 1 teaspoon cornstarch
- ¼ cup Cabernet Sauvignon
- ½ cup beef broth
- ½ teaspoon dried thyme
- fresh thyme sprigs, (for garnish (optional))
Steps
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Melt the butter in a nonstick skillet over medium heat. Add the shallots and mushrooms; saute for 4 minutes. Add the wine and beef broth; cook for 5 minutes, stirring frequently. Remove the mushrooms with a slotted spoon; place in a bowl.
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Increase the heat to high, cook the wine mixture until reduced to about ¼ cup (about 5 minutes). Add to the mushrooms in the bowl; set aside. Wipe the pan with a paper towel.
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Sprinkle pepper over the steaks. Melt the butter in pan over medium heat. Add the steaks; cook 3 minutes on each side. Reduce the heat to medium-low; cook 1½ minutes on each side or until desired degree of doneness. (You can use an instant read thermometer if you have one.) Place the steaks on a platter to rest; keep warm.
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Combine the soy sauce and cornstarch in a small bowl; set aside. Add the wine and beef broth to the skillet; scrape the skillet to loosen any browned bits. Bring to a boil; cook 1 minute. Add the mushroom mixture, cornstarch mixture, and dried thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve the sauce with the steaks. Garnish with thyme sprigs, if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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