Filet Mignon with Mushroom Sauce

Ingredients:

Fresh shiitake mushrooms stems removed  

Vegetable cooking spray

Cracked pepper

1 1/2 Dry red wine

2 ts Cornstarch

Fresh thyme sprigs

1 ts Dried thyme

4 4-oz filet mignon steaks about 1 inch thick  

1/3 shallot finely chopped

1 tb Margarine

Tb Low-sodium soy sauce

1 10.5-oz can beef consommé

Directions: 

Melt 1-1/2 t margarine in a nonstick skillet coated with cooking spray over medium heat. Add shallot and mushrooms; sauté 4 minutes. Add 1 c wine and 3/4 c consommé; 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 consommé 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.