Elegant Filet Mignon with Savory Mushroom-Wine Reduction
Indulge in this lightened version of a classic filet mignon, featuring succulent, tender steaks paired with a rich and flavorful mushroom-wine sauce. This recipe balances elegance with nutrition, making it a perfect choice for a special occasion or a delightful weeknight dinner. While it's heartier than a salad, it embraces a low-calorie twist, ensuring you don’t compromise on taste while enjoying a gourmet experience. Each bite is infused with the robust flavors of cabernet sauvignon, earthy shiitake mushrooms, and aromatic shallots, making it a truly delicious yet lighter option for steak lovers.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
butter or margarine
1 tablespoon (divided)
shallot
1/3 cup (finely chopped)
shiitake mushrooms
1/2 cup (fresh, stems removed)
cabernet sauvignon wine or dry red wine
1 1/2 cups (divided)
beef consomme
10 1/2 ounces (undiluted, divided)
cracked black pepper
to taste
filet mignon steaks
4 (4 ounces each, about 1 inch thick)
low sodium soy sauce
1 tablespoon
cornstarch
2 teaspoons
dried thyme
1 teaspoon
fresh thyme sprig
to taste (optional for garnish)
Instructions
1
In a nonstick skillet, melt 1 1/2 teaspoons of butter over medium heat. Once melted, add the finely chopped shallots and shiitake mushrooms. Sauté for about 4 minutes, or until they are tender and fragrant.
2
Pour in 1 cup of cabernet sauvignon wine and 3/4 cup of undiluted beef consomme into the skillet. Cook the mixture for 5 minutes, stirring frequently to encourage even reduction.
3
Using a slotted spoon, carefully remove the sautéed mushrooms and shallots from the skillet and place them in a bowl; set aside.
4
Increase the heat to high and continue to cook the wine mixture until it reduces to 1/2 cup, which should take about 5 minutes. Once done, pour it over the mushrooms in the bowl and set aside once more.
5
Wipe the skillet with a paper towel to remove any residue before proceeding.
6
Season both sides of the filet mignon steaks with cracked black pepper. In the same skillet, melt the remaining 1 1/2 teaspoons of butter over medium heat.
7
Add the seasoned steaks to the skillet and cook for approximately 3 minutes on each side. Afterward, reduce the heat to medium-low and cook for an additional 1 1/2 minutes on each side, or until the steaks reach your preferred level of doneness.
8
Transfer the cooked steaks to a platter and keep them warm while you prepare the sauce.
9
In a small bowl, mix together the low sodium soy sauce and cornstarch until smooth. Next, add 1/2 cup of the reserved wine and the remaining beef consomme into the warm skillet, scraping the bottom to release any browned bits.
10
Bring the mixture to a boil and cook for 1 minute before adding in the mushroom mixture, the soy-cornstarch mixture, and the dried thyme. Stir constantly as the sauce comes to a boil again and cooks for an additional minute, thickening slightly.
11
To serve, place the filet mignon steaks on the plates and generously ladle the mushroom-wine sauce over each. Garnish with fresh thyme sprigs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Elegant Filet Mignon with Savory Mushroom-Wine Reduction?
It is a lightened gourmet version of classic filet mignon featuring tender steaks and a rich mushroom-wine sauce made with Cabernet Sauvignon.
How many calories are in this dish?
This recipe is designed to be a low-calorie option and is tagged as being under 300 calories.
What type of mushrooms should I use?
The recipe specifically calls for fresh shiitake mushrooms with the stems removed.
What kind of wine is best for the sauce?
Cabernet Sauvignon is recommended, but any dry red wine will work for the reduction.
How many servings does this recipe provide?
The recipe is designed for four servings, using four 4-ounce filet mignon steaks.
How thick should the steaks be?
The filet mignon steaks should be approximately 1 inch thick.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine.
How much butter is needed in total?
You will need 1 tablespoon of butter in total, which is divided during the cooking process.
What is the first step in the instructions?
The first step is to melt 1 1/2 teaspoons of butter and sauté finely chopped shallots and shiitake mushrooms for 4 minutes.
How much wine is required for the recipe?
A total of 1 1/2 cups of Cabernet Sauvignon or dry red wine is needed, used in divided portions.
What is beef consomme and how much is used?
Beef consomme is a clarified broth; the recipe uses one 10 1/2 ounce can, undiluted and divided.
To what volume should the wine mixture be reduced?
The wine mixture should be cooked on high heat until it reduces to 1/2 cup.
Why should I remove the mushrooms and shallots after sautéing?
They are removed with a slotted spoon to allow the wine mixture to reduce separately before being combined again later.
How are the steaks seasoned?
The steaks are seasoned on both sides with cracked black pepper before cooking.
What is the total cooking time for the steaks?
Steaks are cooked for 3 minutes per side on medium heat, followed by 1 1/2 minutes per side on medium-low heat.
Should I wipe the skillet during the process?
Yes, instructions advise wiping the skillet with a paper towel after the wine reduction and before searing the steaks.
How do I thicken the mushroom-wine sauce?
The sauce is thickened using a mixture of 2 teaspoons of cornstarch and 1 tablespoon of low sodium soy sauce.
What dried herb is used in the sauce?
One teaspoon of dried thyme is added to the sauce mixture.
How is the dish garnished?
You can garnish the plated steaks with fresh thyme sprigs.
What type of soy sauce is recommended?
Low sodium soy sauce is recommended to keep the nutritional balance of the dish.
Is this recipe suitable for special occasions?
Yes, it is described as an elegant and gourmet meal perfect for special occasions or a nice weeknight dinner.
How much shallot is needed?
The recipe calls for 1/3 cup of finely chopped shallots.
What do I do with the steaks once they are cooked?
Transfer the cooked steaks to a platter and keep them warm while the final sauce is prepared.
How long do I cook the sauce after adding the cornstarch mixture?
Bring the mixture to a boil and cook for an additional minute while stirring constantly.
Can I use a different cut of meat?
While the recipe specifies filet mignon for its tenderness, the sauce could complement other lean steak cuts.
How do I ensure the sauce is smooth?
Mix the soy sauce and cornstarch in a small bowl until smooth before adding it to the skillet.
What temperature should the steaks reach?
The steaks should be cooked to your preferred level of doneness, typically monitored with a meat thermometer.
How much shiitake mushroom is required?
You will need 1/2 cup of fresh shiitake mushrooms.
Should I scrape the pan when making the sauce?
Yes, when adding the wine and consomme to the skillet, scrape the bottom to release the flavorful browned bits.
How is the sauce served?
The sauce is generously ladled over the cooked filet mignon steaks just before serving.