| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Main dish, Meats | 4 | Servings | |
INGREDIENTS
| 1 | tb | Margarine, divided |
| Vegetable cooking spray | ||
| 1/3 | c | Finely chopped shallot |
| 1/2 | lb | Fresh shiitake mushrooms, stems removed |
| 1 1/2 | c | Dry red wine, divided |
| 1 | cn | (10-1/2-oz) beef consomme, undiluted and divided |
| Cracked pepper | ||
| 4 | (4-oz) filet mignon steaks (about 1 inch thick) | |
| 1 | tb | Low-sodium soy sauce |
| 2 | ts | Cornstarch |
| 1 | ts | Dried thyme |
| Fresh thyme sprigs |
INSTRUCTIONS
Directions: Melt 1-1/2 t margarine in a nonstick skillet coated with cooking spray over medium heat. Add shallot and mushrooms; saute 4 minutes. Add 1 c wine and 3/4 c consomme; cook 5 minutes, stirring frequently. Remove mushrooms, and place in a bowl. Increase heat to high; cook wine mixture 5 minutes or until reduced to 1/2 c. Add to mushrooms in bowl; set aside. Wipe skillet with a paper towel. Sprinkle pepper over steaks. Melt remaining 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; cook 1-1/2 minutes on each side or until done. Place on a platter; keep warm. Combine soy sauce and cornstarch; stir well. Add remaining 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 dried thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve with steaks. Garnish with fresh thyme. Nutritional Info: CALORIES 250 (39% from fat); PROTEIN 28.5g; FAT 10.7g (sat 3.6g, mono 4.1g, poly 1.4g); CARB 9.4g; FIBER 0.9g; CHOL 84mg; IRON 5.1mg; SODIUM 712mg; CALC 30mg Reprinted from Cooking Light website: http://www.CookingLight.com Posted to MM-Recipes Digest V3 #283 Date: Tue, 15 Oct 1996 13:52:52 -0700 From: Julie Bertholf <[email protected]>
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