1 tablespoon butter
1 cooking spray
1/3 cup shallots, finely chopped
1/2 lb shiitake mushrooms stems removed
1 1/2 cup dry red wine, divided
10 1/2 oz can beef consomm‚ undiluted, divide; d
1 cracked pepper
4 (4oz) filet mignon steaks (about 1; thick)
1 tablespoon soy sauce
2 teaspoon cornstarch
1 teaspoon dried thyme
1 fresh sprigs of thyme
Melt 1« tsp butter in nonstick skillet coated with cooking spray over medium heat. Add shallots and mushrooms; saut‚ for 4 minutes. Add 1 cup wine and 3/4 cup consomm‚, cook for 5 minutes, stirring frequently. Remove mushrooms and place in a bowl. Increase heat to high; cook wine mixture for 5 minutes or until reduced to « cup. Add to mushrooms in bowl; set aside. Wipe skillet with paper towel.
Sprinkle pepper over steaks. Melt remaining butter in skillet coated with cooking spray over medium heat. Add steaks; cook for 3 minutes on each side or until browned. Reduce heat to medium-low; cook for 1« minutes on each side or until done. Place on a platter and keep warm.
Combine soy sauce and cornstarch; stir well. Add remaining wine and consomm‚ to skillet; scrape skillet with a wooden spoon to loosen browned bits. Bring to a boil; cook for 1 minute. Add mushroom mixture, cornstarch mixture and dried thyme; bring to a boil and cook for 1 minutes, stirring constantly. Serve with steaks. Garnish with fresh thyme.
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