Filet Mignon with Mushroom-Wine Sauce

Today is Father’s Day. Consider preparing this lavish Filet Mignon with Mushroom-Wine Sauce for the meat-and-potatoes guy in your life tonight.  No grill required! Pull out your cast iron skillet for a dinner prepared in less than 30 minutes. I suggest serving this with creamy roasted poblano mashed potatoes and steamed asparagus or haricots verts.

Ingredients:

  • 1 T butter
  • 2 shallots, finely chopped
  • 1/2 pound mushrooms (Shiitake mushrooms with their stems removed are delicious in this recipe, but you can substitute baby portobello, or a mixture of mushrooms)
  • 1 1/2 cups Cabernet Sauvignon
  • 10.5 oz can beef consomme
  • Vegetable Oil
  • crack black pepper
  • 4, 4 oz filet mignon steaks
  • 1 T soy sauce
  • 2 tsp cornstarch
  • 1 tsp dried thyme

Directions:

  1. Preheat oven to 425 degrees.
  2. Melt 1 T butter in a cast iron skillet (or other heavy skillet) over medium heat. Add shallots and mushrooms and saute for 4 minutes.
  3. Add 1 cup  of the Cabernet Sauvignon and 3/4 cup consomme. Cook for 5 minutes, stirring frequently.
  4. Remove the mushrooms from the sauce with a slotted spoon and place them in a bowl.
  5. Increase the heat to high and cook the wine mixture another 5 minutes, or until the mixture is reduced to 1/2 cup. Add the sauce to the reserved mushrooms in a bowl. Set aside.
  6. Pat the steaks dry with a paper towel and generously grind pepper over steaks.
  7. Melt about 2 T vegetable oil in pan over moderately high heat. Don’t allow the oil to smoke. Once your pan is hot, use tongs to place the steaks in the pan. Sear the steaks for about 3 minutes, or until a crust forms, on each side.
  8. Transfer the steaks to a baking pan and put them in the middle of the oven, uncovered, for about 8 to 10 minutes for a medium-rare steak.
  9. Combine soy sauce and cornstarch in a bowl. Set aside.
  10. With the skillet over medium heat, add the remaining 1/2 cup wine and the remaining consomme to the skillet, scraping the bottom of the pan to loosen the browned bits. Bring to a boil and cook for 1 minute.
  11. Add the mushroom mixture, soy sauce-cornstarch mixture and dried thyme to the skillet. Cook for 1 minute, stirring constantly.
  12. Pour the sauce over the steaks.

Happy Father’s Day!

Catherine

 

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