Low Fat Recipe
This Filet Mignon recipe is perfect for special occasions; it's very easy, and you can cook the steaks to each person's preference. French bread is a must so you'll be able to sop up every bit of the delicious juices.
1 tablespoon butter, divided
Vegetable cooking spray
1/3 cup finely chopped shallots
1/2 pound fresh shiitake mushrooms
1-1/2 cups dry red wine, divided
1 can (10.5 ounce) beef consomme, undiluted and divided
4 (4 ounce) filet mignon steaks
1 tablespoon low sodium soy sauce
2 teaspoons cornstarch
1 tablespoon fresh chopped thyme
Fresh thyme sprigs (optional)
Melt 1-1/2 teaspoons margarine in a nonstick skillet coated with cooking spray over medium heat. Add shallots and mushrooms (stems removed); saute 4 minutes. Add 1 cup wine and 3/4 cup consomme; cook 5 minutes, stirring often. Remove mushrooms, and place in a bowl. Increase heat to high; cook wine mixture 5 minutes or until reduced to 1/2 cup. Add to mushrooms in bowl; set aside. Wipe skillet with a paper towel.
Sprinkle desired amount of cracked pepper over steaks. Melt remaining 11/2 teaspoons margarine in skillet coated with cooking spray over medium heat. Add steaks; cook 3 minutes on each side or until browned. Reduce heat to medium-low, and cook 1-1/2 minutes on each side or to desired degree of doneness. Place on a serving platter, and keep warm.
Combine soy sauce and cornstarch; stir well. Add remaining 1/2 cup wine and consomme to skillet; scrape skillet with a wooden spoon to loosen browned bits. Bring to a boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and chopped thyme; bring to a boil, and cook, stirring constantly, 1 minute. Serve with steaks. Garnish with thyme sprigs, if desired.
Recipe makes 4 servings
Serving size: 3 ounces
Calories: 250; Protein: 28.5g; Fat: 10.7g; Saturated fat: 3.6g; Carbohydrate: 9.4g; Fiber: 0.9g