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!!”
1 serving

Ingredients Nutrition

  • 1 teaspoon light butter, divided
  • vegetable cooking spray
  • 1 12 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)
  • 34 teaspoon Worcestershire sauce
  • 12 teaspoon cornstarch
  • 14 teaspoon thyme
  • 14 teaspoon mccormick's montreal steak seasoning


  1. Heat a skillet over medium heat.
  2. Spray the skillet with cooking spray and melt 1/2 teaspoon of the light butter.
  3. Add shallots, garlic, and mushrooms; saute 4 minutes.
  4. Add 4 tablespoons (1/4 cup) of the wine and half of the consomme; cook 5 minutes, stirring often.
  5. Remove the mushrooms and place in a bowl.
  6. 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.
  7. Wipe skillet clean with a paper towel.
  8. Re-heat the skillet to medium heat and re-spray the skillet with cooking spray; melt remaining 1/2 teaspoon of butter.
  9. Add the steak and cook for 3 minutes on each side or until browned.
  10. Reduce heat to medium-low and cook 4 1/2 minutes on each side.
  11. Place on a serving platter and keep warm.
  12. In a small bowl, whisk together the Worcestershire sauce and cornstarch.
  13. Add remaining 2 tablespoons of the wine and remaining consomme to the skillet.
  14. Scrape skillet with a wooden spoon to loosen the brown bits.
  15. Add the mushroom mixture, cornstarch mixture, thyme, and steak seasoning.
  16. Bring to a boil and cook, stirring constantly, for 1 minute.
  17. Poor over the steak and serve.

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