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Ingredients

• Vegetable-oil cooking spray
• 1/2 pound shiitake mushrooms (about 1 cup), stemmed and cut into thin strips
• 1/2 pound (about 3) Roma tomatoes, cored and cut into thin strips
• 1 teaspoon fresh chives, cut into 1/4-inch pieces
• 1 cup Cabernet Sauvignon
• 1 pint demi-glace (found at gourmet and butcher shops)

Description

Filet Mignon, The Tenderloin Cut, Is One Of The Leanest Cuts Of Meat. Executive Chef Chad Luethje Makes This Steak House Favorite Even Healthier By Trimming The Fat To 1/8 Of An Inch And Substituting Cooking Spray For Butter In The Pan.

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