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      RECIPE TITLE "Filet Mignon with Mushroom Wine Sauce" Author: The Tender Filet - Fine Dining Made Affordable!

      RECIPE INGREDIENTS

    1 Tbsp. butter, divided
    2 tsp. cornstarch
    Vegetable cooking spray
    Cracked pepper
    1 Tbsp. low-sodium soy sauce
    4 (4 oz.) filet mignon steaks (about 1 inch thick)
    1/3 cup finely chopped shallots
    1 Tbsp. fresh chopped thyme
    1 1/2 cups dry red wine, divided
    Fresh thyme sprigs (optional)
    1/2 lb. fresh shiitake mushrooms, (no stems)
    1 (10.5 ounce) can beef consommé, undiluted and divided

      RECIPE METHOD

    1. Melt 1 1/2 teaspoons butter in a nonstick skillet coated with cooking spray over medium heat.
    2. Add shallots and mushrooms; sauté 4 minutes.
    3. Add 1 cup wine and 3/4 cup consommé; cook 5 minutes, stirring often.
    4. Remove mushrooms and place in a bowl.
    5. Increase heat to high; cook wine mixture 5 minutes or until reduced to 1/2 cup.
    6. Add to mushrooms in bowl; set aside. Wipe skillet with a paper towel. Sprinkle desired amount of cracked pepper over steaks.
    7. Melt remaining 1 1/2 teaspoons butter in skillet coated with cooking spray over medium heat.
    8. Add steaks; cook 3 minutes on each side or until browned. Reduce heat to medium-low, and cook 1 1/2 minutes on each side or to desired degree of doneness.
    9. Place on a serving platter, and keep warm.
    10. Combine soy sauce and cornstarch; stir well.
    11. Add remaining 1/2 cup wine and consommé 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 chopped thyme; bring to a boil, and cook, stirring constantly, 1 minute.
      Serve with steaks.
      Garnish with thyme sprigs, if desired

      RECIPE METHOD

    Melt 1 1/2 teaspoons butter in a nonstick skillet coated with cooking spray over medium heat. Add shallots and mushrooms; sauté 4 minutes. Add 1 cup wine and 3/4 cup consommé; cook 5 minutes, stirring often. Remove mushrooms and place in a bowl. Increase heat to high; cook wine mixture 5 minutes or until reduced to 1/2 cup. Add to mushrooms in bowl; set aside. Wipe skillet with a paper towel. Sprinkle desired amount of cracked pepper over steaks. Melt remaining 1 1/2 teaspoons butter 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, and cook 1 1/2 minutes on each side or to desired degree of doneness. Place on a serving platter, and keep warm. Combine soy sauce and cornstarch; stir well. Add remaining 1/2 cup wine and consommé 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 chopped thyme; bring to a boil, and cook, stirring constantly, 1 minute.

    Serve with steaks.

    Garnish with thyme sprigs, if desired.

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