Filet Mignon with Mushroom Wine sauce

[smino1]

Help! I have lost my copy of this fantastic recipe and I would like to make it for my husband on Valentine's Day. I want to say it may have been in a 1995-1996 Cooking Light issue. Any help would be appreciated.

[luv2cook]

I have the recipe. I wil send it to you in e-mail...

[Mitchdoggy]

Would you post it?

[Laura B]

* Exported from MasterCook *

Filet Mignon with Mushroom-Wine Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Light 1995 Meats


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon margarine -- divided
Vegetable cooking spray
1/3 cup finely chopped shallot
1/2 pound fresh shiitake mushrooms -- stems removed
1 1/2 cups dry red wine (Cabernet Sauvignon) -- divided
1 (10 1/2 ounce) can beef consomme -- undiluted and divided
Cracked pepper
4 filet mignon steaks -- 1 inch thick (4-ounce)
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon dried thyme
Fresh thyme sprigs

Melt 1-1/2 teaspoons margarine in a nonstick skillet coated with cooking spray over medium heat. Add shallot and mushrooms; sauté 4 minutes. Add 1 cup wine and 3/4 cup 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 cup. 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.

(serving size: 3 ounces meat and 1/2 cup sauce)

Source:
"Cooking Light, March 1995, page 148"
Copyright:
"© Cooking Light"

[luv2cook]

thanks for posting that, Laura. I guess you can't do that with the CL software. That's why I e-mailed it...

[Grace]

Luv2Cook:

You can post recipes with the CL software. Open the recipe, go to file, then "save recipe as text". Then go to where you've saved the recipe to, and open it. Highlight everything, hit control C, then go to where you want to post it on the board. Place your cursor in the Post Reply box, and then hit control V, and the recipe will pop up! Let me know if my directions weren't clear, and hope that helps!

[Laura B]

njwgood: Sorry about leaving that info off. I have not fixed the nutritional values in MasterCook for the vast majority of my CL recipes, so they are wrong. I don't have the magazine anymore, but maybe someone who does will be kind enough to post the nutritional info.

[njwgood]

does anyone have the nutrition values for the filet mignon and mushroom sauce. I am on WW and want to figure the points, thanks