Recipe - Filet Mignon With Mushroom-Wine Sauce

1 tablespoon Margarine, divided
Vegetable cooking spray
1/3 cup Finely chopped shallot
One half pound Fresh shiitake mushrooms,
stems removed
1 One half cup Dry red wine, divided
1 cn (101/2oz) beef consomme,
undiluted and divided
Cracked pepper
4 (4oz) filet mignon steaks
(about 1 inch thick)
1 tablespoon Lowsodium soy sauce
2 teaspoon Cornstarch
1 teaspoon Dried thyme
Fresh thyme sprigs

Directions: Melt 1One half t margarine in a nonstick skillet coated with
cooking spray over medium heat. Add shallot and mushrooms; saute 4 minutes.
Add 1 cup wine and Three fourths cup 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 One half 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 mediumlow; cook 1One half 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

Reprinted from Cooking Light website: http://www.CookingLight.com
Posted to MMRecipes Digest V3 #283

Date: Tue, 15 Oct 1996 13:52:52 0700

From: Julie Bertholf jewel1@ix.netcom.com