Recipe

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• 2 filet mignon steaks
• 2 tbsp butter, divided
• 3 tbsp shallots, minced
• 1/4 cup fresh shiitake mushroom
• 3/4 cup cabernet sauvignon wine, divided
• 5 fl oz beef consomme
• 1/2 tbsp soy sauce
• 1 tsp cornstarch
• 1 tsp dried thyme

• 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.