Thursday, July 12, 2012

Filet Mignon with Mushroom Cabernet Reduction

  • Need a perfect date night dinner? I strongly recommend this dish. It is fairly simple to make. I would pair it along side some mashed potatoes and a nice green veggie. This is truly a man lovin meal...even though it's a tad elegant.
  • Ingredients
  • 3 tablespoons butter, divided 
  • 2 large finely chopped shallots
  • 1 pint fresh baby bella mushrooms, sliced
  • 1 1/2 cups Cabernet Sauvignon or other dry red wine, divided
  • (10 1/2-ounce) can beef consomme
  • Cracked black pepper 
  • (4-ounce) filet mignon steaks (about 1 1/2 inches thick)
  • 2 teaspoons cornstarch
  • 1 teaspoon dried thyme
  1. Sprinkle pepper over steaks. Melt 1 1/2 teaspoons butter in pan over medium high heat. Add steaks, cook 3 minutes on each side. Reduce heat to medium-low, cook an additional 1 1/2 minutes on each side or until desired degree of doneness. Place on a platter; keep warm.
  2. Melt 1 1/2 teaspoons butter in the same skillet over medium heat, add shallots and mushrooms; saute for 4 minutes. Remove with a slotted spoon. Set aside in a bowl. Add the red wine and beef consomee scraping any browned bits that may be left from pan. Let cook for about 5-10 minuted until reduced by half. In a bowl or mug add 1/4 cup of wine consomme mixture to 2 teaspoons of cornstarch and mix until dissolved.
  3. Add the cornstarch mixture back to pan and whisk constantly Bringing to a boil; cook 1 minute. Add mushroom mixture, and dried thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve sauce over steaks. 


  1. Nice one, definitely worth trying especially that it's quite easy to make. Thanks for sharing!