Recipe by Elizabeth Taliaferro >>>

Dabble a robust sauce on filet mignon, one of the most tender cuts of meat, and dinner can be downright sublime. Which is why we’ve included Filet Mignon With Mushroom-Wine Sauce, from our March 1995 issue, in our all-time favorite recipes. 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 percent 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.