Filet Mignon with Mushroom-Wine Sauce
2 tablespoon butter or stick margarine, divided in half
1/3 cup finely chopped sweet onion
1/2 pound fresh white mushrooms, stems removed and sliced
1 1/2 cups white wine, divided
1 - 10 1/2-ounce can beef consommé, undiluted and divided - or regular beef broth will work, it wont have as strong a flavor.
black pepper
4 - 4 to 5 ounce filet mignon steaks - 1 inch thick
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon dried thyme
Thyme sprigs (optional)
Melt 1 1/2 teaspoons butter in a nonstick skillet over medium heat. Add sweet onions and mushrooms; sauté for about 4 minutes. Add 1 cup white wine and 3/4 cup beef consommé or beef broth; cook for about 5 minutes, stirring frequently. Remove the onions & mushrooms with a slotted spoon; place in a bowl. Increase heat to high; cook wine mixture until reduced to 1/2 cup for about 5 minutes. Add wine to onions & mushrooms in the bowl; set aside. Wipe skillet with a paper towel.
Sprinkle pepper over steaks. Melt 1 1/2 teaspoons 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 [ Consommé: Broth that has been clarified using a mixture of ground meat, egg whites, and other ingredients that enhance flavor.] 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 mushroom wine sauce over each steaks. Garnish with thyme sprigs, if desired.
1/3 cup finely chopped sweet onion
1/2 pound fresh white mushrooms, stems removed and sliced
1 1/2 cups white wine, divided
1 - 10 1/2-ounce can beef consommé, undiluted and divided - or regular beef broth will work, it wont have as strong a flavor.
black pepper
4 - 4 to 5 ounce filet mignon steaks - 1 inch thick
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon dried thyme
Thyme sprigs (optional)
Melt 1 1/2 teaspoons butter in a nonstick skillet over medium heat. Add sweet onions and mushrooms; sauté for about 4 minutes. Add 1 cup white wine and 3/4 cup beef consommé or beef broth; cook for about 5 minutes, stirring frequently. Remove the onions & mushrooms with a slotted spoon; place in a bowl. Increase heat to high; cook wine mixture until reduced to 1/2 cup for about 5 minutes. Add wine to onions & mushrooms in the bowl; set aside. Wipe skillet with a paper towel.
Sprinkle pepper over steaks. Melt 1 1/2 teaspoons 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 [ Consommé: Broth that has been clarified using a mixture of ground meat, egg whites, and other ingredients that enhance flavor.] 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 mushroom wine sauce over each steaks. Garnish with thyme sprigs, if desired.
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