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    Filet Mignon with Mushroom-Wine Sauce


    Source of Recipe


    SheHuffer

    List of Ingredients




    1/3 cup finely chopped shallots
    1/2 pound fresh shiitake mushrooms, stems removed
    1 1/2 cups dry red wine, divided
    1 (10.5 ounce) can salt-free beef stock, divided
    Cracked pepper
    8 oz filet mignon steak (about 1 inch thick)
    1 tablespoon soy sauce substitute
    2 teaspoons cornstarch** (or Arrowroot)
    1 tablespoon fresh chopped thyme
    Fresh thyme sprigs (optional)

    Recipe



    1. Add shallots and mushrooms to a nonstick pan; saute 4 minutes. Add 1 cup wine and 3/4 cup beef stock; cook 5 minutes, stirring often. Remove mushrooms, and place in a bowl.

    2. Increase heat to high; cook wine mixture 5 minutes or until reduced to 1/2 cup. Add to mushrooms in bowl; set aside. Wipe skillet with a paper towel.

    3. Sprinkle desired amount of cracked pepper over steak. Heat skillet over medium heat. Add steak; cook 3 minutes on each side or until browned. Reduce heat to medium-low, and cook 11/2 minutes on each side or to desired degree of doneness. Place on a serving platter, and keep warm.

    4. Combine soy sauce substitute and cornstarch**; stir well. Add remaining 1/2 cup wine and beef stock to skillet; scrape skillet with a wooden spoon to loosen any browned bits. Bring to a boil; cook 1 minute.

    5. Add mushroom mixture, cornstarch mixture, and chopped thyme; bring to a boil, and cook, stirring constantly, 1 minute. Serve with steak. Garnish with thyme sprigs, if desired.

    NOTE: When eating Protein C, you are only allowed 1 cooked ounce.

 

 

 

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