Filet Mignon with Mushroom Wine Sauce

Ingredients

Vegetable cooking spray
1/3 c Finely chopped shallot
1/2 lb Fresh shiitake mushrooms,
1 1/2 c Dry red wine, divided
1 cn (10-1/2-oz) beef consomme,
Cracked pepper
4 (4-oz) filet mignon steaks
1 tb Low-sodium soy sauce
2 ts Cornstarch
1 ts Dried thyme
1 tb Margarine, divided
Fresh thyme sprigs

Preparation

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.