Filet Mignon with Mushroom Wine Sauce Light Version Weight Wat
Indulge in the elegance of Filet Mignon with Mushroom Wine Sauce, now in a lighter, health-conscious version perfect for any occasion! This gourmet dish combines tender, perfectly seared filet mignon with a rich yet light sauce of earthy button mushrooms, aromatic garlic, and a blend of unsalted beef broth and dry red wine. A touch of cornstarch ensures a velvety consistency without extra fat, while fresh thyme adds a fragrant, herbaceous finish. Ready in just 35 minutes with minimal prep, this recipe offers all the indulgence of a classic steakhouse meal but tailored for those mindful of their nutritional goals. Perfect for date nights or special dinners, serve it with roasted vegetables or a leafy green salad for a sophisticated yet balanced feast.
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Recipe Information
Ingredients
- 4 steaks (about 6 oz each) Filet mignon
- 1 teaspoon (divided) Salt
- 1 teaspoon (divided) Black pepper
- Olive oil spray
- 1 cup Unsalted beef broth
- 1 cup Dry red wine
- 2 cloves (minced) Garlic
- 8 oz (sliced) Button mushrooms
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 1 teaspoon (optional, for garnish) Fresh thyme
Instructions
Season both sides of the filet mignon steaks with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat a large non-stick skillet over medium-high heat and lightly spray with olive oil. Sear the steaks for 3-4 minutes on each side until browned and cooked to your desired level of doneness. Remove steaks from the skillet, tent with foil, and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Stir for 30 seconds until fragrant, then add the sliced mushrooms. Sauté for 5-6 minutes until the mushrooms soften and release their moisture.
Pour in the beef broth and dry red wine. Bring the mixture to a simmer, scraping the bottom of the skillet with a wooden spoon to deglaze it. Let the sauce reduce slightly, about 5 minutes.
In a small bowl, mix the cornstarch with the water to create a slurry. Stir this into the skillet and cook until the sauce thickens, about 2-3 minutes.
Return the steaks to the skillet with the mushroom wine sauce and warm through for 1-2 minutes.
Plate each steak, spoon the mushroom wine sauce over the top, and garnish with fresh thyme if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 2880 mg | 125% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.2 g | ||
| Protein | 196.0 g | 392% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3474 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
