Filet Mignon With Mushroom-Wine Sauce – Light Version Weight Wat

May 09, 2023May 9, 20230 2
Filet Mignon With Mushroom-Wine Sauce - Light Version Weight Wat
in Beef

Prep

15 min

Cook

40 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon butter or 1 tablespoon margarine , divided
1/3 cup finely chopped shallot
1/2 cup fresh shiitake mushroom , stems removed
1 1/2 cups cabernet sauvignon wine or 1 1/2 cups dry red wine , divided
1 can beef consomme , undiluted and divided
cracked black pepper
4 filet mignon steaks ( about 1 inch thick )
1 tablespoon low sodium soy sauce
2 teaspoons cornstarch
1 teaspoon dried thyme
fresh thyme sprig ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
454
Sugar
2g
Fat
20g
Filet Mignon With Mushroom-Wine Sauce is a classic recipe that consists of a high-quality cut of beef, served with a rich, flavorful mushroom-wine sauce. This recipe offers a light version that saves on calories while still providing a delicious meal. The recipe uses fresh shiitake mushrooms, which add depth of flavor and nutritional value to the dish. Cabernet sauvignon wine is also used in the sauce, which provides an interesting contrast that balances nicely with the richness of the beef. This dish is perfect for those who want to enjoy the delicious flavors of filet mignon while eating healthier.

Instructions

1.Melt half of the butter in a medium saucepan over medium heat.
2.Add in the shallots and shiitake mushrooms and saute until the shallots are translucent (5-7 minutes).
3.Pour in 1 cup of cabernet sauvignon wine and 1/2 can of beef consomme. Reduce the heat to low, and simmer for 10-15 minutes, or until the sauce has thickened slightly.
4.Remove sauce from heat and strain into a measuring cup.
5.Set aside the sauce and rinse out the saucepan.
6.Sprinkle the steaks with black pepper. In the clean saucepan, melt the remaining butter-or-margarine over high heat.
7.Add the steaks and cook until browned on both sides (3-5 minutes per side for medium-rare). Remove the cooked steaks from the pan and keep warm.
8.Stir together the remaining wine (1/2 cup) and beef consomme (1/2 can) in a small bowl, and add to the same pan that the steaks were cooked in. Bring to a boil, reduce the heat and simmer for 3 minutes.
9.Mix together the soy sauce and cornstarch. Stir into the wine mixture and simmer for 2 minutes, or until thickened.
10.Add dried thyme, simmer for 1 minute (optional), and season with black pepper to taste.
11.Spoon the mushroom-wine sauce over the steaks, and garnish with thyme sprig if desired.

PROS

This version of Filet Mignon With Mushroom-Wine Sauce recipe is light and delicious.

It can save calories without sacrificing flavor.
Another pro is that it’s very easy to cook.

CONS

This recipe is not suitable for those with alcohol sensitivity.

It has to be cooked with wine, which leaves about 25% of alcohol after adding to the dish.

HEALTH & BENEFITS

Beef provides a significant amount of protein, vitamins B12, B6 and zinc and iron which are important to maintain a healthy body.
Mushrooms have a high level of antioxidants and are low in calories, and both shiitake and black mushrooms have immune-boosting properties. Cabernet sauvignon wine also contains resveratrol, an antioxidant that has several health benefits, including lowering blood pressure.

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