Fillet Mignon with Mushroom Wine Sauce
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Ingredients:
1 tablespoon butter or stick margarine, divided
1/3 cup shallots, finely chopped
1/2 pound fresh shiitake mushrooms, stems removed
1 1/2 cups Cabernet Sauvignon or other dry red wine, divided
One (10 1/2 ounce) can beef consomme, undiluted and divided
Cracked black pepper
4 (4 ounce) filet mignon steaks (about 1 inch thick)
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon dried thyme
Thyme sprigs (optional)
RECIPE METHOD
FOR THE MUSHROOM WINE SAUCE:
Melt 1 1/2 teaspoons butter in a non stick
skillet over medium heat. Add shallots and mushrooms; saute for 4 minutes.
Add 1 cup wine and 3/4 cup consomme; cook for 5 minutes, stirring
frequently. Remove the mushrooms with a slotted spoon; place in a bowl.
Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5
minutes). Add to mushrooms in bowl; set aside. Wipe pan with a paper towel.
FOR THE FILET MIGNON:
Sprinkle pepper over steaks. Melt 1 1/2 teaspoons
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.
BACK TO THE MUSHROOM WINE SAUCE:
Combine soy sauce and cornstarch. Add 1/2
cup wine and remaining consomme to skillet; scrape skillet to loosen browned
bits. Bring to a boil; cook 1 minute. Add mushroom mixture, cornstarch
mixture, and dried thyme; bring to a boil, and cook 1 minute, stirring
constantly. Serve sauce with steaks. Garnish with thyme sprigs, if desired.
HEARTTHROB SALAD
1 1/2 cups chopped plum tomatoes
2 tablespoons minced fresh parsley
1 tablespoon chopped pitted kalamata olives
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 small garlic clove, minced
1 (14.8-ounce) jar hearts of palm
1 1/2 cups thinly sliced Bibb lettuce leaves
1 teaspoon grated fresh Parmesan cheese
RECIPE METHOD
Place first 9 ingredients in a medium bowl; toss gently to combine. Remove 3
hearts of palm from jar; reserve remaining hearts of palm for another use.
Dice 1 heart of palm; add to tomato mixture. Cover and chill at least 2
hours.
Cut remaining 2 hearts of palm in half lengthwise. Arrange 2 hearts of palm
halves, 3/4 cup lettuce, and 3/4 cup tomato mixture on each of 2 salad
plates. Top each serving with ½ teaspoon cheese.
First Place Winner! February 2007
Mary Jeanne Bruce of Red Bluff
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