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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Filet Mignon w/Mushroom Wine Sauce

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

1 tablespoon butter, divided
Gf Cooking spray
1/3 cup shallots, finely chopped
1/2 pound shiitake mushrooms, stems removed
1-1/2 cups dry wine (cabernet sauvignon), divided
10 ounces Gf beef broth
Freshly cracked black pepper
Four 4 ounce filet mignon steaks (about 1" thick)
1 Tablespoon gf soy sauce
2 teaspoons cornstarch
1 teaspoon dried thyme

Directions

In a non-stick skillet, coated with gf cooking spray, melt 1-1/2 teaspoons butter over medium heat. Add shallots and mushrooms; sauté 4 minutes. Add 1 cup red wine and 3/4 cup broth; cook 5 minutes, stirring frequently.

Remove mushrooms; 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.

Sprinkle pepper over steaks.

In pan coated with cooking spray, melt
1-1/2 teaspoons butter over medium heat. Add steaks, and cook 3 minutes on each side or until browned. Reduce heat to medium-low, and cook 1 1/2 minutes on each side or until done.

Place on a platter; keep warm.

Combine soy sauce and cornstarch. Add
1/2 cup red wine and remaining beef broth to pan, and scrape pan with a wooden spoon to loosen browned bits. Bring wine mixture to a boil, and cook for 1 minute. Add mushroom mixture, cornstarch mixture, and dried thyme; bring mixture to a boil and cook for 1 minute, stirring constantly.

Serve steaks with mushroom-wine sauce.

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