Filet Mignon With a Mushroom-Wine Sauce (Quick and Easy)
"Despite the fancy title, number of steps, and seriously impressive taste, this is SUPER quick and easy to prepare! (Especially when you pre-measure and "stage" your ingredients.) I've adapted this from a Cooking Light recipe so you know it's not a "guilty dish"! I'm not usually a fan of cooking with store-bought spice mixes, but I make an exception with this recipe because it's so perfect as is and I don't want to modify a thing!! This recipe is written for one serving, because I started making it during my single lady days (the unused beef consomme can be frozen), but I've increased to 2 or 4 servings with great results; this is perfect for dinner parties, date nights, or even treat-yourself-nice nights!!"
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
1 serving
- Serves:
- 1
ingredients
- 1 teaspoon light butter, divided
- vegetable cooking spray
- 1 1⁄2 tablespoons shallots, minced
- 2 cloves garlic, minced
- 2 ounces mushrooms, sliced
- 6 tablespoons dry red wine, divided
- 0.25 (10 1/2 ounce) can beef consomme, divided
- 4 ounces filet mignon steaks, seasoned with fresh ground black pepper (about 1-inch thick)
- 3⁄4 teaspoon Worcestershire sauce
- 1⁄2 teaspoon cornstarch
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon mccormick's montreal steak seasoning
directions
- Heat a skillet over medium heat.
- Spray the skillet with cooking spray and melt 1/2 teaspoon of the light butter.
- Add shallots, garlic, and mushrooms; saute 4 minutes.
- Add 4 tablespoons (1/4 cup) of the wine and half of the consomme; cook 5 minutes, stirring often.
- Remove the mushrooms and place in a bowl.
- Increase heat to high; cooking mixture for 5 minutes or until reduced to about 2 tablespoons. Poor mixture into the bowl with the mushrooms and set aside.
- Wipe skillet clean with a paper towel.
- Re-heat the skillet to medium heat and re-spray the skillet with cooking spray; melt remaining 1/2 teaspoon of butter.
- Add the steak and cook for 3 minutes on each side or until browned.
- Reduce heat to medium-low and cook 4 1/2 minutes on each side.
- Place on a serving platter and keep warm.
- In a small bowl, whisk together the Worcestershire sauce and cornstarch.
- Add remaining 2 tablespoons of the wine and remaining consomme to the skillet.
- Scrape skillet with a wooden spoon to loosen the brown bits.
- Add the mushroom mixture, cornstarch mixture, thyme, and steak seasoning.
- Bring to a boil and cook, stirring constantly, for 1 minute.
- Poor over the steak and serve.
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RECIPE SUBMITTED BY
<p>I never realized how easy it is to create restaraunt-quality dishes at home until I lived with my grandparents over one of my summer breaks from college. As soon as I got my first apartment (a year or so later), I started cooking and have been addicted ever since! I like to challenge myself with new ingredients and techniques. I'm big on research, and will spend hours learning the how to's of new ideas ahead of time, because there's nothing more depressing than making a disappointing meal! <br /><br />I've taken it upon myself to be in charge of Thanksgiving dinner for the past 5 years (I'm 27 now)...I enjoy the challenge, and think I put together a pretty darn good spread! :) <br /><br />My fiance and I both LOVE to eat good food, but although we won't deny ourselves some wings and a beer now and again, we try to eat pretty healthfully on a day-to-day basis.</p>
