Ingredients:
For filet mignon
- 2 pieces cooked filet mignon, about 1/2 lb (250 g).
For mushroom sauce
- 1 lb (0.5 kg) white mushrooms;
- 1 teaspoon safflower oil;
- 1/4 cup (60 ml) red wine;
- Sea salt.
For thickening sauce
- 1 teaspoon cornstarch;
- 1/2 teaspoon cane sugar;
- 1/2 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1/2 tablespoon dark soy sauce;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 2
For filet mignon
- Place in warmer/microwave to WARM up, don’t over heat them;
- Set aside.
For mushroom sauce
- Clean and slice mushrooms to 1/4”(0.5 cm) thick;
- Add 1 teaspoon safflower oil to a sauté pan over medium high heat;
- Add sea salt and mushrooms;
- When mushrooms get soft, pull away from flame before pouring red wine in, reduce to half;
- Add well-mixed thickening sauce;
- When it comes back to a boil, pour on top of filet mignon, serve warm.