Filet Mignon with Mushroom-Wine Sauce

Ingredients

• 10.5 ounce beef consomme undiluted divided canned
• 1.5 cups wine dry red divided
• 2 teaspoons cornstarch 
• 1 teaspoon thyme leaves dried
• 16 ounce filet mignon steaks 
• 0.5 pound mushroom caps fresh
• 1 tablespoon soya sauce low-sodium
• 4 servings cracked pepper black
• 0.3 cup shallots finely chopped
• 1 tablespoon stick margarine divided

Equipment

• bowl
• frying pan
• paper towels
• slotted spoon

Directions

1. Melt 1 1/2 teaspoons butter in a nonstick skillet over medium heat.
2. Add shallots and mushrooms; saut for 4 minutes.
3. Add 1 cup wine and 3/4 cup consomm; cook for 5 minutes, stirring frequently.
4. 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).
5. Add to mushrooms in bowl; set aside. Wipe pan with a paper towel.
6. Sprinkle pepper over steaks. Melt 1 1/2 teaspoons butter in pan over medium heat.
7. 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.
8. Place on a platter; keep warm.
9. Combine soy sauce and cornstarch.
10. Add 1/2 cup wine and remaining consomm to skillet; scrape skillet to loosen browned bits. Bring to a boil; cook 1 minute.
11. Add mushroom mixture, cornstarch mixture, and dried thyme; bring to a boil, and cook 1 minute, stirring constantly.
12. Serve sauce with steaks.
13. Garnish with thyme sprigs, if desired.