1. In a nonstick frying pan, saute shallots and mushrooms in 1 tbsp butter for about 4 mins, til tender. 2. Add 1/2 cup of red wine and 3 fl. oz consomme. Simmer for about 5 minutes, stirring frequently. 3. Remove the mushrooms from sauce, set aside. 4. Boil sauce over high heat until reduced to 1/4 cup. 5. Combine sauce with mushrooms in bowl. Set aside. 6. Sprinkle filets with pepper to taste. Saute steaks in remaining 1 tbsp butter over medium heat, about 3 minutes per side for a 1-inch thick steak. 7. Reduce fire to medium-low heat; cook steaks until desired level of doneness, about 10-15 minutes for medium rare. Remove from pan, keep warm. 8. Add the rest of the red wine and beef consommé to the skillet. Bring to a boil. Boil for one minute. 9. Add mushroom/sauce mixture, add cornstarch & soy sauce, and the thyme. Boil one minute, stirring constantly, until thickened. 10. Place steaks on plate and pour sauce over. Garnish with fresh thyme. ---------------------------------------------------------------------------
Nutrition
Ingredients
