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4 servings


0 hours 10 mins


0 hours 20 mins


0 hours 30 mins
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1 Tbsp. butter, divided

1/3 cup finely chopped shallots

½ Lb. fresh shitake mushrooms, stems


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


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.
NOTES: 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.