29
Submitted by Mimi Bobeck
"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."
photo by Andi Longmeadow Farm 
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
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ingredients
- 1 tablespoon butter or 1 tablespoon margarine, divided
- 1⁄3 cup finely chopped shallot
- 1⁄2 cup fresh shiitake mushroom, stems removed
- 1 1⁄2 cups cabernet sauvignon wine or 1 1/2 cups 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)
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directions
- 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.
Questions & Replies
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Reviews
-
LOVE! I bought filet mignon at our farmers market to make for my husband, and this recipe looked perfect for my first time with filet mignon. I realized I only had canned straw mushrooms after i had made up my mind, I was nervous, but the meal was delicious. Also I used trader joe's beef soup base instead of consomme. I served with Green Beans To Impress Recipe #37409. My husband gave this 6 stars out of five! Sauce had a very decadent flavor. Thanks Mimi!
Maggie
-
Yep. This is dang good. Dang good! Nice succulent way to cook this piece of meat ~ the mushrooms with wine sauce sends this way over the moon. Didn't change anything, used a cast iron to make the meat caramelized, added the mushroom, made the sauce. Heaven!
Andi Longmeadow Farm
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This is the best sauce for beef! I didn't change a thing to the recipe and it was wonderful. I did find that if you have larger steaks, you will need to cook them for longer than the recipe states to get them to a nice rare, medium-rar. I had left over sauce and put it in a beef stew with egg noodles the next day. Thanks for the recipe. I'll be making this again soon!
Amayahs Mom
-
This was quite good. Definitely had lots of flavor. I used sliced button mushrooms instead and it tasted great!
-
Easy, simple, and delicious. I use any red wine and it still tastes wonderful all the time.
sanlyn.bird
see 23 more reviews
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Tweaks
-
LOVE! I bought filet mignon at our farmers market to make for my husband, and this recipe looked perfect for my first time with filet mignon. I realized I only had canned straw mushrooms after i had made up my mind, I was nervous, but the meal was delicious. Also I used trader joe's beef soup base instead of consomme. I served with Green Beans To Impress Recipe #37409. My husband gave this 6 stars out of five! Sauce had a very decadent flavor. Thanks Mimi!
Maggie
-
Very tasty, elegant sauce, and so nonfat! Don't get tinned consomme here in Spain, so used beef stock cube, instead. I don't know, how concentrated tinned consomme is, but using 1 cube (makes 1/2 litre, which is 1 pint of stock)to 10 1/2oz of water, amount of consomme tin, seemed to work well for a nicely savory and tasty sauce.
rosslare
RECIPE SUBMITTED BY
Mimi Bobeck
United States
- 46 Followers
- 312 Recipes
- 7 Tweaks
Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper) I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke)On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.
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