filet mignon with burgandy mushroom sauce

[mmgreens]

good morning, I was wondering if anyone can put their finger on a recipe a few months back for filet mignon with a sauce that I think had burgandy and mushrooms. I am having unexpected company and I remember you all raving about it, but I can't find it in the receipe area. thanks, Marcia

[lanie]

Hi there! I think this is what you are looking for and it is absolutely fabulous!

Filet Mignon with Mushroom-Wine Sauce

1 tbsp. butter/margarine (divided)
1/3 cup finely chopped shallots
1/2 lb. fresh shitake mushrooms
1 1/2 cups Cabernet Sauvignon or other dry red wine, divided
1 can Campbell's Consommé, undiluted and divided
Cracked black pepper
4 (4-oz.) filet mignon steaks (about 1 inch thick)
1 tbsp. soy sauce
2 tsp. cornstarch
1 tsp. dried thyme
Melt 2 1/2 tsps. butter in a nonstick skillet over medium heat. Add shallots and mushrooms, sauté for 4 minutes. Add 1 cup wine and 3/4 cup consommé, cook for 5 minutes, stirring frequently. Remove the mushrooms with a slotted spoon, place in a bowl. Increase heat to high, cook wine mixture until reduced to 1/2 cup (about 5 minutes). Add to mushrooms in bowl, set aside. Wipe pan with a paper towel.
Sprinkle pepper over steaks. Melt 1 1/2 tsps. butter in pan over medium heat. Add steaks, cook 3 minutes on each side. Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness. Place on a platter - keep warm.
Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining consommé to skillet, scrape skillet to loosen brown bits. Bring to a boil, cook 1 minute. Add mushroom mixture, cornstarch mixture, and dried thyme, bring to a boil, cook 1 minute, stirring constantly. Serve sauce with steaks. Yield 1 steak and 1/2 cup sauce.