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

Ingredients

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)

Preparation

Melt 1 1/2 tsp butter in a nonstick skillet over medium heat.
Add shallots and mushrooms; saute for 4 minutes.
Add 1 cup wine and 3/4 cup consomme; cook for 5 minutes, stirring frequently.
Remove the mushrooms with a slotted spoon, place in a 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 a platter; keep warm.
Combine soy sauce and cornstarch.
Add 1/2 cup wine and remaining consomme 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.
Garnish with thyme sprigs, if desired.