Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Margarine, divided
Vegetable cooking spray
1/3 c Finely chopped shallot
1/2 lb Fresh shiitake mushrooms,
--stems removed
1 1/2 c Dry red wine, divided
1 cn (10-1/2-oz) beef consomme,
--undiluted and divided
Cracked pepper
4 (4-oz) filet mignon steaks
--(about 1 inch thick)
1 tb Low-sodium soy sauce
2 ts Cornstarch
1 ts Dried thyme
Fresh thyme sprigs

Directions: Melt 1-1/2 t margarine in a nonstick skillet coated with
cooking spray over medium heat. Add shallot and mushrooms; saute 4
minutes. Add 1 c wine and 3/4 c consomme; cook 5 minutes, stirring
frequently.

Remove mushrooms, and place in a bowl. Increase heat to high; cook
wine mixture 5 minutes or until reduced to 1/2 c. Add to mushrooms in
bowl; set aside. Wipe skillet with a paper towel.

Sprinkle pepper over steaks. Melt remaining margarine in skillet
coated with cooking spray over medium heat. Add steaks; cook 3
minutes on each side or until browned. Reduce heat to medium-low;
cook 1-1/2 minutes on each side or until done. Place on a platter;
keep warm.

Combine soy sauce and cornstarch; stir well. Add remaining wine and
consomme to skillet; scrape skillet with a wooden spoon to loosen
browned bits. Bring to a boil; cook 1 minute. Add mushroom mixture,
cornstarch mixture, and dried thyme; bring to a boil, and cook 1
minute, stirring constantly. Serve with steaks. Garnish with fresh
thyme.

Nutritional Info: CALORIES 250 (39% from fat); PROTEIN 28.5g; FAT
10.7g (sat 3.6g, mono 4.1g, poly 1.4g); CARB 9.4g; FIBER 0.9g; CHOL
84mg; IRON 5.1mg; SODIUM 712mg; CALC 30mg

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