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

Ingredients

• 1 tablespoon butter or margarine, divided
• 1/3 cup finely chopped shallot
• 1/2 cup fresh shiitake mushroom, stems removed
• 1 1/2 cups cabernet sauvignon wine or 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)

Directions

1. 1

   Melt 1 1/2 tsp butter in a nonstick skillet over medium heat.

2. 2

   Add shallots and mushrooms; sauté for 4 minutes.

3. 3

   Add 1 cup wine and 3/4 cup consommé; cook for 5 minutes, stirring frequently.

4. 4

   Remove the mushrooms with a slotted spoon, place in a bowl.

5. 5

   Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes).

6. 6

   Add to mushrooms in bowl; set aside.

7. 7

   Wipe pan with paper towel.

8. 8

   Sprinkle pepper over steaks.

9. 9

   Melt 1 1/2 tsp butter in pan over medium heat.

10. 10

    Add steaks; cook 3 minutes on each side.

11. 11

    Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness.

12. 12

    Place on a platter; keep warm.

13. 13

    Combine soy sauce and cornstarch.

14. 14

    Add 1/2 cup wine and remaining consommé to skillet; scrape skillet to loosen browned bits.

15. 15

    Bring to a boil; cook 1 minute.

16. 16

    Add mushroom mixture, cornstarch mixture, and dried thyme, bring to a boil, and cook 1 minute, stirring constantly.

17. 17

    Serve sauce with steaks.

18. 18

    Garnish with thyme sprigs, if desired.