Filet Mignon with Mushroom Cabernet Reduction


  • 4 whole Filet Mignon Steaks, 4 Ounces Each, About 1 ½ Inches Thick
  • Cracked Black Pepper
  • 3 Tablespoons Butter, Divided
  • 2 Large Shallots, Finely Chopped
  • 1 pint Baby Bella Mushrooms, Sliced
  • 1-½ cup Cabernet Wine, Or Any Other Dry Red Wine
  • 1 can 10.5 Can Of Beef Consomme
  • + 2 more ingredients
    • 2 teaspoons Cornstarch
    • 1 teaspoon Dried Thyme

Sprinkle pepper over steaks as desired. Set them aside. Melt 1 1/2 teaspoons butter in a pan over medium high heat. Add steaks and cook them for 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...

View full recipe at SpringPad


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