Just made this last night and it was FANTASTIC!! I highly recommend!
It makes 2 servings, but if you want 4, just double up on all ingredients:
4 tsp Butter (divided)
Vegetable Cooking Spray
2 stalks finely chopped green onions
4 cloves garlic
1/4 lb Sliced mushrooms (fresh...no cans or jars allowed!)
1 Cup red wine (I used some el cheapo Merlot)
1 Cup Beef Broth
Salt & Pepper
2 (4oz or bigger!) Filet Mignon steaks
1 1/2 tsp soy sauce
1 tsp corn starch
Melt 2 tsp butter in skillet and coat with cooking spray over medium heat. Add green onions, garlic, and shrooms
and saute 4 mins. Add 1/2 cup of the red wine and 1/2 cup beef broth. Cook 5 mins, stirring often. Remove shrooms and place in a bowl.
Increase heat to high, and cook the red wine mixture for 5 mins or until reduced to about 1/2 cup. Add to shrooms in bowl and set aside. Wipe skillet clean.
Season steaks with Salt and pepper. Melt remaining 2 tsp butter in skillet and cover with cooking spray over medium heat. Add steaks and cook 3 mins on each side until nicely browned. Reduce heat to med-low and cook 1 1/2 mins on each side for med-rare (or more for desired doneness).
Place on serving platter and set aside (but keep warm).
Combine soy sauce and cornstarch. and still well. Add remaining 1/2 cup red wine and beef broth to skillet and bring to a boil (stirr frequently) and cook for 1 minute. Add mushroom mixture, cornstarch mixture and cook (stirring constantly) for about 1 1/2 minute.
Serve over steaks. I thinly sliced mine and used leftover sauce as a gravy for some garlic roasted, mashed potatos with butter and cream!! YUMMY!!!!!
It makes 2 servings, but if you want 4, just double up on all ingredients:
4 tsp Butter (divided)
Vegetable Cooking Spray
2 stalks finely chopped green onions
4 cloves garlic
1/4 lb Sliced mushrooms (fresh...no cans or jars allowed!)
1 Cup red wine (I used some el cheapo Merlot)
1 Cup Beef Broth
Salt & Pepper
2 (4oz or bigger!) Filet Mignon steaks
1 1/2 tsp soy sauce
1 tsp corn starch
Melt 2 tsp butter in skillet and coat with cooking spray over medium heat. Add green onions, garlic, and shrooms
and saute 4 mins. Add 1/2 cup of the red wine and 1/2 cup beef broth. Cook 5 mins, stirring often. Remove shrooms and place in a bowl.
Increase heat to high, and cook the red wine mixture for 5 mins or until reduced to about 1/2 cup. Add to shrooms in bowl and set aside. Wipe skillet clean.
Season steaks with Salt and pepper. Melt remaining 2 tsp butter in skillet and cover with cooking spray over medium heat. Add steaks and cook 3 mins on each side until nicely browned. Reduce heat to med-low and cook 1 1/2 mins on each side for med-rare (or more for desired doneness).
Place on serving platter and set aside (but keep warm).
Combine soy sauce and cornstarch. and still well. Add remaining 1/2 cup red wine and beef broth to skillet and bring to a boil (stirr frequently) and cook for 1 minute. Add mushroom mixture, cornstarch mixture and cook (stirring constantly) for about 1 1/2 minute.
Serve over steaks. I thinly sliced mine and used leftover sauce as a gravy for some garlic roasted, mashed potatos with butter and cream!! YUMMY!!!!!
Barbara
