Filet Mignon with Mushroom and Wine Sauce

This is a very elegant meal that is great for special occasions. Serve with lightly mashed red potatoes, leaving them unpeeled for added color and texture, and a side of fresh steamed asparagus.


1 TB Butter, divided
1/4 cup finely chopped Shallots
6 oz Portobello Mushrooms, caps only, cut into 1-inch pieces
1 1/2 cups Dry Red Wine, divided **
1 (10-1/2 oz) can Beef Stock or homemade beef stock, divided
4 (5 oz each) Beef Tenderloin Steaks (1 inch thick)
1/2 tsp Cracked Black Pepper
1 TB Soy Sauce
2 tsp Cornstarch
1 tsp Dried Thyme

Melt 1 1/2 teaspoons butter in a nonstick skillet over medium heat. Add shallots and mushrooms, saute 4 minutes. Add 1 cup of wine and 3/4 cup beef stock, cook 5 minutes, stirring frequently. Remove mushrooms and place in a bowl. Cook wine mixture over high heat 5 minutes or until reduced to 1/2 cup. Add reduced wine sauce to mushrooms in bowl; wipe skillet with a paper towel.

Generously sprinkle steaks with black pepper. Melt 1 1/2 teaspoons butter in skillet over medium heat. Add steaks and cook 3-4 minutes on each side until seared. (The steaks should be rare to medium-rare at this point.) Reduce heat to medium-low and remove steaks to a platter and keep warm.

Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining beef broth to skillet; scrape skillet to loosen any browned bits. Bring to a boil; cook 1 minute. Add mushroom mixture, cornstarch mixture and thyme; bring to a boil and allow the sauce to thicken. Cook 1 minute, stirring constantly. Add the steaks back to the pan for 1-2 minutes, then remove to plates. Ladle 1 spoonful of the mushroom-wine sauce onto steaks, and serve the remainder on the side. Makes 4 servings.

** Note: Choose a rich, oaky Cabernet for this sauce and remember, don't cook with wine that is not good enough to drink.