Categories: Beef, Cooking Light, Main Dish

Ingredients

• 1 tablespoon butter or 1 tablespoon margarine, divided
• 1/3 cup finely chopped shallot
• 1/2 cup fresh shiitake mushroom, stems removed
• 1 1/2 cups cabernet sauvignon wine or 1 1/2 cups dry red wine, divided
• 1 (10 1/2 ounce) can beef consomme, undiluted and divided
• cracked black pepper
• 4 (4 ounce) filet mignon steaks (about 1 inch thick)
• 1 tablespoon low sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon dried thyme
• fresh thyme sprig (optional)

Directions

1. Melt 1 1/2 tsp butter in a nonstick skillet over medium heat.

2. Add shallots and mushrooms; sauté for 4 minutes.

3. Add 1 cup wine and 3/4 cup consommé; cook for 5 minutes, stirring frequently.

4. Remove the mushrooms with a slotted spoon, place in a bowl.

5. Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes).

6. Add to mushrooms in bowl; set aside.

7. Wipe pan with paper towel.

8. Sprinkle pepper over steaks.

9. Melt 1 1/2 tsp butter in pan over medium heat.

10. Add steaks; cook 3 minutes on each side.

11. Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness.

12. Place on a platter; keep warm.

13. Combine soy sauce and cornstarch.

14. Add 1/2 cup wine and remaining consommé to skillet; scrape skillet to loosen browned bits.

15. Bring to a boil; cook 1 minute.

16. Add mushroom mixture, cornstarch mixture, and dried thyme, bring to a boil, and cook 1 minute, stirring constantly.

17. Serve sauce with steaks.

18. Garnish with thyme sprigs, if desired.

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