- 4
Ingredients
- 1 tbsp butter, divided
- Vegetable cooking spray
- 1/3 cup finely chopped shallots
- 1/2 lb shiitake mushrooms, stems removed
- 1-1/2 cups dry red wine (Cabernet Sauvignon) divided
- 1 (10-1/2 oz) can beef consomme, undiluted and divided
- Cracked ;pepper
- 4 (4-oz) filet mignon steaks (about 1 inch thick)
- 1 tbsp low-sodium soy sauce
- 2 tsp cornstarch
- 1 tsp dried thyme
- Fresh thye sprigs
Preparation
Step 1
Melt 1-1/2 tsp butter in a nonstick skillet coated with cooking spray over medium heat. Add shallots and mushrooms, saute 4 minutes. Add 1 cup wine and 3/4 cup consomme and 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 cup. Add to mushrooms in bowl; set aside. Wipe skillet with a paper towel.
Sprinkle pepper over steaks. Melt remaining butter in skillet 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 cornswtarch; stir well. Add remaining wine and consommne to skillet; scrape skillet with a wooden spoon to loosen browned bits. Briong 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