Filet Mignon with Mushroom Cabernet Reduction

• 4 whole Filet Mignon Steaks, 4 Ounces Each, About 1 1/2 Inches Thick
• Cracked Black Pepper
• 3 Tablespoons Butter, Divided
• 2 Large Shallots, Finely Chopped
• 1 pint Baby Bella Mushrooms, Sliced
• 1- 1/2 cup Cabernet Wine, Or Any Other Dry Red Wine
• 1 can 10.5 Can Of Beef Consomme
• 2 teaspoons Cornstarch
• 1 teaspoon Dried Thyme

1. Sprinkle pepper over steaks as desired.
2. Set them aside.
3. Melt 1 1/2 teaspoons butter in a pan over medium high heat.
4. Add steaks and cook them for 3 minutes on each side.
5. Reduce heat to medium-low, cook an additional 1 1/2 minutes on each side or until desired degree of doneness.
6. Place on a platter; keep warm.
7. Melt 1 1/2 teaspoons butter in the same skillet over medium heat, add shallots and mushrooms and saute for 4 minutes.
8. Remove them from the pan with a slotted spoon.
9. Set aside in a bowl.
10. Add the red wine and the beef consomne into the pan scraping up any browned bits that may be left from pan.
11. Let this cook for about 5-10 minuted until reduced by half.
12. In a bowl or mug add 1/4 cup of the wine consomme mixture to 2 teaspoons of cornstarch and mix until dissolved.
13. Add the cornstarch mixture back into the pan and whisk constantly bringing it to a boil.
14. Then boil it for 1 minute.
15. Add mushroom mixture and dried thyme.
16. Bring it back to a boil and cook 1 minute, stirring constantly.
17. Serve sauce over steaks.

filet, pepper, butter, shallots, bella mushrooms, cabernet wine, cornstarch, thyme

Taken from tastykitchen.com/recipes/main-courses/filet-mignon-with-mushroom-cabernet-reduction/ (may not work)