Source: dLife

Perfectly seasoned filet mignon topped with a creamy mushroom and cabernet sauce.

Servings

1 tbsp margarine , divided (trans fat free)
0.33 cup shallots, chopped , finely
0.5 lb fresh shiitake mushrooms , stems removed
1.5 cup cabernet sauvignon , divided (or other dry wine)
10.5 oz Consomme, beef, condensed, canned , undiluted and divided
1 pinch black pepper
16 oz filet mignon, lean (4-4oz steaks about 1 inch thick)
1 tbsp low sodium soy sauce
2 tsp cornstarch
1 tsp ground thyme
1 pinch fresh thyme (optional)

1 In large nonstick skillet, melt 1-1/2 teaspoons margarine. Add shallots and mushrooms, sauté 4 minutes.
2 Add 1 cup wine and 3/4 cup consommé, simmer 5 minutes, stirring occasionally.
3 Using slotted spoon, remove mushrooms and shallots to small bowl and set aside.
4 Raise heat to high and cook wine 5 minutes, until liquid is reduced to 1/2 cup. Pour wine into mushroom bowl and set aside.
5 Wipe skillet with paper towel. Season steaks on both sides with pepper.
6 Melt remaining margarine in same skillet over medium. Add steaks and cook 3 minutes per side.
7 Lower heat to medium low and continue cooking 1-1/2 minutes per side or until preferred degree of doneness.
8 Remove from heat onto serving platter and let rest in warm place.
9 In a small bowl, mix soy sauce and cornstarch, set aside.
10 In same skillet, pour in 1/2 cup water and remaining consommé. Scrape bottom of skillet to loosen bits of meat.
11 Bring to boil for 1 minute. Add mushroom mixture, cornstarch mixture, and thyme. Return to boil and cook for 1 minute, stirring continually.
12 Serve sauce on side or top of steak. Garnish with thyme, if desired.