Beef Filets with Mushroom Sauce

Beef Filets with Mushroom Sauce

Cooking Light November 2010

I like to use Wondra flour when making sauces and gravy. It is easier to incorporate without lumping but all purpose flour will work.

Serves 6                                    3 WW Blue points / serving

Mushroom Sauce
1/2 ounce dried shiitake or porcini mushrooms
2 cups boiling water
1 1/2 teaspoons olive oil
1/3 cup thinly sliced shallots
4 ounces sliced fresh cremini or white mushroom caps (about 2 cups)
2 garlic cloves, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup dry red wine
2 tablespoons Wondra or all purpose flour
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme

Beef
Cooking spray
6 (3-ounce) beef tenderloin steaks
Montreal Steak seasoning

Mushroom Sauce 

1. Place dried mushrooms in a bowl, and cover with 2 cups boiling water. Let stand 15 minutes. 
2. Drain, reserving mushrooms and soaking liquid, separately. Slice the rehydrated mushrooms.
3. Cook the shallots in a saucepan coated with cooking spray, stirring frequently for about 1 minute. 
4. Add the fresh mushrooms to the pan and sauté for 2 minutes or until almost tender. 
5. Add the garlic to pan; sauté 30 seconds, stirring constantly. 
6. Stir in the rehydrated mushrooms, kosher salt, and pepper; sauté 1 minute, stirring frequently. 
7. Add the wine to the pan; bring to a boil. Cook until liquid almost evaporates, about 2-3 minutes. Sprinkle flour over the mushroom mixture; cook for 1 minute, stirring frequently. 
8. Gradually add the reserved mushroom soaking liquid, stirring constantly; bring to a simmer. 
9. Cook 2 minutes or until slightly thick, stirring frequently. Stir in herbs. 

Beef

1. Season the filets with Montreal Steak seasoning.
2. In a skillet coated with cooking spray, cook the beef 4 minutes on each side or until desired degree of doneness. 
3. Remove from pan; let stand 10 minutes. 
4. Serve filets with mushroom sauce.

Enjoy!