1. Melt 1 1/2 tsp butter in a nonstick skillet over medium heat. 2. Add shallots and mushrooms; sauté for 4 minutes. 3. Add 1 cup wine and 3/4 cup consommé; cook for 5 minutes, stirring frequently. 4. Remove the mushrooms with a slotted spoon, place in a bowl. 5. Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes). 6. Add to mushrooms in bowl; set aside. 7. Wipe pan with paper towel. 8. Sprinkle pepper over steaks. 9. Melt 1 1/2 tsp butter in pan over medium heat. 10. Add steaks; cook 3 minutes on each side. 11. Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness. 12. Place on a platter; keep warm. 13. Combine soy sauce and cornstarch. 14. Add 1/2 cup wine and remaining consommé to skillet; scrape skillet to loosen browned bits. 15. Bring to a boil; cook 1 minute. 16. Add mushroom mixture, cornstarch mixture, and dried thyme, bring to a boil, and cook 1 minute, stirring constantly. 17. Serve sauce with steaks. 18. Garnish with thyme sprigs, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
