Beef Tenderloin Recipe

[Marg]

There was a recipe I think in the Summer in the back of a cooking light magazine that was beef tenderloin with a mushroom (wine I think) sauce - does anybody know what I'm talking about - and would anybody have the recipe - about 2-3 months ago?

[Zinnia]

This recipe is in the back of the Aug. 2000
issue of CL. Is this it? http://www.cookinglight.com/bbs/smile.gif Zinnia

Filet Mignon With Mushroom-Wine Sauce

1 T. butter or stick margarine, divided
1/3 c. finely chopped shallots
1/2 pound fresh shiitake mushrooms, stems removed
1 & 1/2 c. Cabernet Sauvignon or other dry,
red wine, divided
1 (10 & 1/2 oz.) can beef consomme, undiluted & divided
Cracked black pepper
4 (4 oz.) filet mignon steaks (about 1 inch thick)
1 T. low-sodium soy sauce
2 t. constarch
1 t. dried thyme
Thyme sprigs (optional)

1. Melt 1 & 1/2 t. butter in a non-stick skillet over med. heat. Add shallots & mush., saute for 4 min. Add 1 c. of wine & 3/4 c. consomme; cook for 5 min., stirring frequently. Remove mush. w/ a slotted spoon;place in a bowl. Increase heat to high; cook wine mixture until reduced to 1/2 c. (about 5 min.). Add to mushrooms in bowl; set aside. Wipe pan w/ paper towel.
2. Sprinkle pepper over steaks. Melt 1 & 1/2 t. butter in pan over med. heat. Add steaks; cook 3 min. each side. Reduce heat to med-low; cook 1 & 1/2 min. on each side or until desired degree of doneness. Place on platter & keep warm.
3. Combine soy sauce & cornstarch. Add 1/2 c. wine & remaining consomme to skillet; scrape skillet to loosen brown bits. Bring to a boil; cook 1 min.. Add mush. mixture, cornstarch mixture, & dried thyme; bring to a boil, & cook 1 min., stirring constantly. Serve sauce w/ steaks. Garnish w/ thyme sprigs, if desired. Yield: 4 servings (serving size: 1 steak & 1/2 c. of sauce).