Filet Mignon with Mushroom-Wine Sauce Served with Twice Baked Potatoes

Filet Mignon with Mushroom-Wine Sauce

Ingredients:

	1/2 lb Button mushrooms
	Vegetable cooking spray
	Cracked pepper
	1 1/2 c Dry red wine, divided
	2 ts Cornstarch
	Fresh thyme sprigs
	1 ts Dried thyme
	4 4-ozfilet Mignon steaks; about 1 inch thick
	1/3 c shallot; Finely chopped
	1 tb Margarine; divided
	1 tb Low-sodium soy sauce
	1 10.5-oz can beef consomme; undiluted and divided

Directions:

Melt 1-1/2 t margarine in a nonstick skillet coated with cooking spray over medium heat. Add shallot and mushrooms; saute 4 minutes. Add 1 c wine and 3/4 c consomme; cook 5 minutes, stirring frequently. Remove mushrooms, and place in a bowl. Increase heat to high; cook wine mixture 5 minutes or until reduced to 1/2 c. Add to mushrooms in bowl; set aside. Wipe skillet with a paper towel.

Sprinkle pepper over steaks. Melt remaining margarine in skillet coated with cooking spray over medium heat. Add steaks; cook 3 minutes on each side or until browned. Reduce heat to medium-low; cook 1-1/2 minutes on each side or until done. Place on a platter; keep warm.

Combine soy sauce and cornstarch; stir well. Add remaining wine and consomme to skillet; scrape skillet with a wooden spoon 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 with steaks. Garnish with fresh thyme.

Twice Baked Potatoes

Ingredients:

• 1 large baking potatoes
• 2 slices bacon
• 1/4 cup sour cream
• 2 tablespoons milk
• 1 tablespoon butter
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
  
• 1/4 cup shredded Cheddar cheese, divided
  
• 2 green onions, sliced, divided

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Clean potatoes and pat dry.
3. Lightly coat the potatoes with olive oil and kosher salt
   
4. Bake potatoes in preheated oven for 1 hour.
5. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. (I used Turkey Bacon and cooked it in the microwave).
   
6. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. (I used light sour cream, skim milk, and fat free cheese. I recommend using low fat cheese because the fat free is very hard to melt as you can see in the picture. I also didn't have green onion on hand but it is delicious in the recipe!)
   
7. Bake for another 15 minutes.

Enjoy!

Adapted from:
http://allrecipes.com/Recipe/Ultimate-Twice-Baked-Potatoes/Detail.aspx