FILET MIGNON WITH MUSHROOM-WINE SAUCE Dabble a robust sauce on filet mignon, one of the most tender cuts of meat, and dinner can be downright sublime. Dry Cabernet Sauvignon enhances the earthiness of shiitakes in the sauce; thyme adds depth. Preparation is simple and quick, which is good because you'll want to make this impressive recipe again and again. While its 39% fat content might seem high, the 10.7 gram total is less than you'd get with a tablespoon of oil or butter. For an elegant and well-balanced meal, serve this with a vegetable and wild rice or some other delicious, carbohydrate-rich side dish. And don't forget to pour yourself a glass of the remaining wine. 1 tablespoon butter or stick margarine, divided 1/3 cup finely chopped shallots 1/2 pound fresh shiitake mushrooms, stems removed 1 1/2 cups Cabernet Sauvignon or other dry red wine, divided 1 (10 1/2-ounce) can beef consommé, 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)

Melt 1 1/2 teaspoon butter in a nonstick skillet over medium heat. Add shallots and mushrooms; sauté for 4 minutes. Add 1 cup wine and 3/4 cup consommé; cool 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.

Sprinkle pepper over steaks. Melt 1 1/2 teaspoons butter in pan over medium heat. Add steaks; cook 2 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.

Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining consommé 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.

Serves 4.

1 Serving - 1 steak and 1/2 cup sauce: Calories: 250 (Cal. from fat: 39%), Fat: 10.7g (Saturated: 3.6g), Cholesterol: 84mg, Sodium: 712mg, Carbohydrate: 9.4g, Protein: 28.5g.

[Cooking Light, August 2000]