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This is delicious! You can make this for a special “dinner for two” and have extra sauce on the side. Just cook two steaks instead of four.
1. Melt 1 ½ Tsps. Butter in a nonstick skillet over medium high heat. Add shallots and mushrooms and sauté for about 4 minutes until soft. Add one cup of wine and ¾ cup of beef broth or consommé and cook for 5 minutes stirring frequently. Remove the mushrooms with a slotted spoon and place in a bowl. Increase the heat to high and cook wine mixture until reduced to ½ cup (about 5 minutes). Add to mushrooms in bowl and set aside. Wipe out pan with paper towel.
2. Salt and pepper the steaks on both sides. Melt 1 ½ Tsps. Butter in pan over medium heat. Add steaks and cook 3 minutes on each side to sear. Lower heat to medium low and cook another 1-3 minutes on each side to the desired doneness. Place on a platter and cover with tin foil to keep warm or place in a warm oven to continue cooking if steaks are thick.
3. Combine soy sauce and cornstarch in a small bowl to create slurry. Mix well. Add ½ cup of wine and the remaining broth to the pan and scrape up any browned bits. Bring to a boil for one minute. Add mushroom mixture, cornstarch slurry and dried thyme. Bring to a boil and cook for one minute stirring the whole time.
4. Serve sauce with steaks and garnish with Thyme springs.
Filet Mignon with Mushroom and Cabernet Sauce
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Tbsp. Butter, divided
- 1/3 Cup Finely chopped shallots
- ½ Lb. Fresh shitake mushrooms, stemsremoved
- 1 ½ Cups Cabernet Sauvignon, divided
- 1 (10.5 Oz.) Can beef broth or consommé
- Fresh Cracked Black Pepper & Kosher Salt to taste
- 4 (4 – 6 Oz.) Filet mignon steaks (about one inch thick)
- 1 Tbsp. Low sodium soy sauce
- 2 Tsps. Cornstarch
- 1 Tsp. Dried thyme
- Fresh Thyme springs for garnish
Instructions
- Melt 1 ½ Tsps. Butter in a nonstick skillet over medium high heat. Add shallots and mushrooms and sauté for about 4 minutes until soft. Add one cup of wine and ¾ cup of beef broth or consommé and cook for 5 minutes stirring frequently. Remove the mushrooms with a slotted spoon and place in a bowl. Increase the heat to high and cook wine mixture until reduced to ½ cup (about 5 minutes). Add to mushrooms in bowl and set aside. Wipe out pan with paper towel.
- Salt and pepper the steaks on both sides. Melt 1 ½ Tsps. Butter in pan over medium heat. Add steaks and cook 3 minutes on each side to sear. Lower heat to medium low and cook another 1-3 minutes on each side to the desired doneness. Place on a platter and cover with tin foil to keep warm or place in a warm oven to continue cooking if steaks are thick.
- Combine soy sauce and cornstarch in a small bowl to create slurry. Mix well. Add ½ cup of wine and the remaining broth to the pan and scrape up any browned bits. Bring to a boil for one minute. Add mushroom mixture, cornstarch slurry and dried thyme. Bring to a boil and cook for one minute stirring the whole time.
- Serve sauce with steaks and garnish with Thyme springs.
