Source: dLife

Filet mignon steaks in an elegant and intense mushroom sauce.

Servings

16 oz extra lean beef tenderloin
0.25 tsp salt
0.5 cup black pepper
2 tbsp Margarine, 80% fat, unsalted , divided
0.5 lb Mushrooms, fresh, large , stems removed (shiitake)
0.33 cup shallots, chopped
2 medium garlic cloves , minced
1 cup red wine , divided (dry)
10.5 oz fat free unsalted beef broth
1 tbsp fresh thyme , chopped

1 Sprinkle the steaks with salt and pepper. Set aside.
2 Melt 1 tablespoon margarine over medium high heat in a nonstick skillet.
3 Add the mushrooms, shallots, and garlic. Saute for 5 minutes.
4 Stir in the wine, beef broth, and thyme, stirring often for 10 minutes or until reduced to about 1/4 cup.
5 Melt 1 tablespoon margarine in large, ovenproof skillet. Add steaks. Cook for 5 minutes per side.
6 Bake at 350 degrees F for 8 to 15 minutes. Serve with the shiitake sauce and garnish with thyme, as desired.

Purple onions or a mix of 2/3 onion and 1/3 garlic can be substituted for the shallots.