FILET MIGNON IN MUSHROOM WINE SAUCE

Filet Mignon in Mushroom Wine Sauce image

Provided by Monstre Dame

Categories Steak

Time 50m

Yield 2 serving(s)

Number Of Ingredients 9

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2 filet mignon steaks
2 tablespoons butter, divided
3 tablespoons shallots, minced
1/4 cup fresh shiitake mushroom
3/4 cup cabernet sauvignon wine, divided
5 fluid ounces beef consomme
1/2 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon dried thyme

Steps:

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 sauce over high heat until reduced to 1/4 cup.
Combine sauce with mushrooms in bowl. 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, about 10-15 minutes for medium rare. Remove from pan, keep warm.
Add the rest of the red wine and beef consommé to the skillet. Bring to a boil. Boil for one minute.
Add mushroom/sauce mixture, add cornstarch & soy sauce, and the thyme. Boil one minute, stirring constantly, until thickened.
Place steaks on plate and pour sauce over. Garnish with fresh thyme.