Filet Mignon With Mushroom-Wine Sauce - Light Version Weight Wat

• 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)

1. Melt 1 1/2 tsp butter in a nonstick skillet over medium heat.
2. Add shallots and mushrooms; saute for 4 minutes.
3. Add 1 cup wine and 3/4 cup consomme; 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 consomme 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.

butter, shallot, fresh shiitake mushroom, cabernet sauvignon wine, beef consomme, cracked black pepper, filet, soy sauce, cornstarch, thyme, thyme

Taken from www.food.com/recipe/filet-mignon-with-mushroom-wine-sauce-light-version-weight-wat-66412 (may not work)