Filet Mignon In Mushroom Wine Sauce

• 2 filet mignon steaks
• 2 tablespoons butter, divided
• 3 tablespoons shallots, minced
• 1/4 cup fresh shiitake mushroom
• 3/4 cup cabernet sauvignon wine, divided
• 5 fluid ounces beef consomme
• 1/2 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon dried thyme

1. In a nonstick frying pan, saute shallots and mushrooms in 1 tbsp butter for about 4 mins, til tender.
2. Add 1/2 cup of red wine and 3 fl. oz consomme. Simmer for about 5 minutes, stirring frequently.
3. Remove the mushrooms from sauce, set aside.
4. Boil sauce over high heat until reduced to 1/4 cup.
5. Combine sauce with mushrooms in bowl. Set aside.
6. Sprinkle filets with pepper to taste. Saute steaks in remaining 1 tbsp butter over medium heat, about 3 minutes per side for a 1-inch thick steak.
7. Reduce fire to medium-low heat; cook steaks until desired level of doneness, about 10-15 minutes for medium rare. Remove from pan, keep warm.
8. Add the rest of the red wine and beef consomme to the skillet. Bring to a boil. Boil for one minute.
9. Add mushroom/sauce mixture, add cornstarch & soy sauce, and the thyme. Boil one minute, stirring constantly, until thickened.
10. Place steaks on plate and pour sauce over. Garnish with fresh thyme.

filet, butter, shallots, fresh shiitake mushroom, cabernet sauvignon wine, beef consomme, soy sauce, cornstarch, thyme

Taken from www.food.com/recipe/filet-mignon-in-mushroom-wine-sauce-422745 (may not work)