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Filet Mignon with Mushroom Wine Sauce

Perfectly seasoned filet mignon topped with a creamy mushroom and cabernet sauce. Brought to you by dLife®

4 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

1 tablespoon trans fat free margarine, divided
1/3 cup finely chopped shallots
1/2 lb fresh shiitake mushrooms, stems removed
1-1/2 cup cabernet sauvignon or other dry wine, divided
1 can (10-1/2 ounces) condensed beef consomme, undiluted and divided
Pinch black pepper
16 ounces filet mignon, lean, 4-4ounces steaks about 1 inch thick
1 tablespoon low sodium soy sauce
2 teaspoons cornstarch
1 teaspoon ground thyme
Pinch fresh thyme, optional

Directions

In large nonstick skillet, melt 1-1/2 teaspoons margarine. Add
shallots and mushrooms, saute 4 minutes.
Add 1 cup wine and 3/4 cup consomme, simmer 5 minutes, stirring
occasionally.
Using slotted spoon, remove mushrooms and shallots to small bowl and
set aside.
Raise heat to high and cook wine 5 minutes, until liquid is reduced

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Filet Mignon with Mushroom Wine Sauce (continued)

Directions (continued)

to 1/2 cup. Pour wine into mushroom bowl and set aside.
Wipe skillet with paper towel. Season steaks on both sides with
pepper.
Melt remaining margarine in same skillet over medium. Add steaks and
cook 3 minutes per side.
Lower heat to medium low and continue cooking 1-1/2 minutes per side
or until preferred degree of doneness.
Remove from heat onto serving platter and let rest in warm place.
In a small bowl, mix soy sauce and cornstarch, set aside.
In same skillet, pour in 1/2 cup water and remaining consomme. Scrape
bottom of skillet to loosen bits of meat.
Bring to boil for 1 minute. Add mushroom mixture, cornstarch mixture,
and thyme. Return to boil and cook for 1 minute, stirring
continually.
Serve sauce on side or top of steak. Garnish with thyme, if desired.

Nutrition Facts: 1 serving equals 342 calories, 13 g fat (4 g saturated fat), 695 mg sodium, 13 g carbohydrate, 32 g protein. Diabetic Exchanges: 3-1/2 meat, 1 fat, 1/2 vegetable.