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Filet Mignon with Mushroom-Wine Sauce

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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 <jewel1@ix.netcom.com>

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