| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
T |
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 |
|
10-1/2-oz beef consomme |
|
|
undiluted and divided |
|
|
Cracked pepper |
| 4 |
|
4-oz filet mignon steaks |
|
|
about 1 inch thick |
| 1 |
T |
Low-sodium soy sauce |
| 2 |
t |
Cornstarch |
| 1 |
t |
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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