Beef Tenderloin with Shiitake-Red Wine Sauce

Ingredients

• 16 ounce beef tenderloin steaks thick trimmed ()
• 0.5 teaspoon pepper black divided freshly ground
• 1 teaspoon canola oil 
• 1 tablespoon cornstarch 
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 0.5 cup less-sodium beef broth dry red
• 1 cup less-sodium beef broth divided
• 0.5 teaspoon salt divided
• 0.3 cup shallots minced
• 7 ounces shiitake mushroom caps thinly sliced
• 2  thyme sprigs 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add steaks; cook 3 to 4 minutes on each side or until desired degree of doneness.
4. Remove steaks from pan; keep warm.
5. Reduce heat to medium; add shallots, garlic, and mushrooms. Saut 2 minutes.
6. Add wine, 1/2 cup beef broth, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Increase heat to medium-high, and cook 7 minutes, stirring occasionally and scraping pan to loosen browned bits.
7. Combine cornstarch and remaining 1/2 cup beef broth in a small bowl, stirring with a whisk.
8. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Return steaks to pan, and cook 1 minute or until thoroughly heated.
9. Remove and discard thyme.
10. Sprinkle with parsley.