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Filet Mignon


1Tblsp Butter or stick margarine
1/3 c Finely chopped shallots
1/2lb Fresh shiitake mushrooms, stems removed
1-1/2 c Cabernet or other dry red wine
1(10 1/2oz) can beef consommé, undiluted
Cracked black pepper 
4 (4-oz) filet mignon steaks (about 1in thick) 
1TBSP low sodium soy sauce 
2tsp cornstarch 1tsp dried thyme
Melt 1-1/2 tsp butter in nonstick skillet over medium heat. Add shallots and mushrooms, sauté for 4 minutes. Add 1 cup wine and ¾c consommé. Cook for 5 minutes, stirring frequently. Remove mushrooms with slotted spoon, place in a bowl. Increase heat to high, cook wine mixture until reduced to ½ cup. Add to mushrooms in bowl set aside. Wipe pan with paper towel. 

Sprinkle pepper over steaks. Melt 1-1/2tsp 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 ½ cup wine and remaining consommé to skillet; scrape skillet to loosen browned bits. Bring to boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and dried thyme, bring to boil and cook 1 minute, stirring constantly. Serve sauce with steaks




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