Light Filet Mignon With Mushroom-Wine Sa
Source of Recipe
Marla
List of Ingredients
Light Filet Mignon With Mushroom-Wine Sauce
Yields 4 servings.
1 tablespoon margarine, divided
Vegetable cooking spray
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 beef consomme, undiluted and divided
Cracked pepper
4 (4 ounce) filet mignon steaks (about 1 inch thick)
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon fresh chopped thyme
Fresh thyme sprigs (optional)
Recipe
1 Melt 11/2 teaspoons margarine in a nonstick skillet coated with cooking
spray over medium heat. Add shallots and mushrooms; saute 4 minutes. Add 1
cup wine and 3/4 cup consomme; cook 5 minutes, stirring often. Remove
mushrooms, and place in a bowl. 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.
2 Sprinkle desired amount of cracked pepper over steaks. Melt remaining
11/2 teaspoons margarine in skillet coated with cooking spray over medium
heat. Add steaks; 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.
3 Combine soy sauce and cornstarch; stir well. Add remaining 1/2 cup wine
and consomme to skillet; scrape skillet with a wooden spoon to loosen
browned bits. Bring to a boil; cook 1 minute. Add mushroom mixture,
cornstarch mixture, and chopped thyme; bring to a boil, and cook, stirring
constantly, 1 minute. Serve with steaks. Garnish with thyme sprigs, if
desired.
Serving size: 3 ounces steak and 1/2 cup sauce. Calories 250 (39% from fat)
Protein 28.5g Fat 10.7g (sat 3.6g) Carbohydrate 9.4g Fiber 0.9g Cholesterol
84mg Iron 5.1mg Sodium 712mg Calcium 30mg
Makes 4 servings
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