1 tablespoon of margarine, divided Vegetable cooking spray 1/3 cup of finely chopped shallot 1/2 pound of fresh shiitake mushrooms, stems removed 1 1/2 cup of dry red wine, divided one 10 1/2 ounce can of beef consommé, undiluted and divided Cracked pepper four 4 ounce filet mignon steaks, about 1 inch thick 1 tablespoon of Low-sodium soy sauce 2 teaspoons of Cornstarch 1 teaspoon of 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; sauté 4 minutes. Add 1 c wine and 3/4 c consommé; 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 consommé 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. Serving Size: 4
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 MM-Recipes Digest V3 #283 Date: Tue, 15 Oct 1996 13:52:52 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
