Filet Mignon With Mushroom-Wine Sauce - Light Version Weight Wat Recipe #66412
This is a diet recipe. I know it's not as low in calories like a salad - but its is High on Flavour and low calorie than other versions of this classic recipe.
by Mimi Bobeck
50 min | 10 min prep
SERVES 4
- 1 tablespoon butter or margarine, divided
- 1/3 cup finely chopped shallot
- 1/2 cup fresh shiitake mushroom, stems removed
- 1 1/2 cups cabernet sauvignon wine or 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
- fresh thyme sprig (optional)
- Melt 1 1/2 tsp butter in a nonstick skillet over medium heat.
- Add shallots and mushrooms; sauté for 4 minutes.
- Add 1 cup wine and 3/4 cup consommé; cook for 5 minutes, stirring frequently.
- Remove the mushrooms with a slotted spoon, place in a bowl.
- Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes).
- Add to mushrooms in bowl; set aside.
- Wipe pan with paper towel.
- Sprinkle pepper over steaks.
- Melt 1 1/2 tsp butter in pan over medium heat.
- 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.
- 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.
- Add mushroom mixture, cornstarch mixture, and dried thyme, bring to a boil, and cook 1 minute, stirring constantly.
- Serve sauce with steaks.
- Garnish with thyme sprigs, if desired.
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5 stars