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Filet Mignon with Mushroom-Wine Sauce

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Number of Servings: 4

INGREDIENTS
1 TBSP butter
1/3 cup finely chopped shallots
1/2 lb fresh shiitake mushrooms (stems removed)
1-1/2 cups Cabernet Sauvignon
1 (10oz) can beef consommé (undiluted)
cracked pepper
4 (4oz) filet mignon steaks
1 TBSP low-sodium soy sauce
2 tsp cornstarch
1 tsp dried thyme

DIRECTIONS
Melt 1-1/2 tsp butter in a non-stick skillet over medium heat. Add shallots and mushrooms; sauté for 4 minutes. Add 1 cup wine and 3/4 cup consommé; cook for 5 minutes, stirring frequently. Remove the mushrooms with a slotted spoon; place in bowl. Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes). Add to mushrooms in bowl; set aside. Wipe pan with paper towel. Sprinkle pepper over steaks. Melt 1-1/2 tsp butter in pan over medium heat. Add steaks; cook 3 minutes on each side. Reduce heat to medium low; cook 1-1/2 minutes on each side, or until desired degree of doneness. Place on platter; keep warm. Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining consommé to skillet; scrape skillet 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 sauce with steaks.