Ingredients

1 Tbsp. butter
Vegetable cooking spray
1/3 Cup Shallots
1/2 lb. fresh shitake mushrooms, stems removed (Portabello mushrooms work nicely also)
1 1/2 cups dry red wine
1 (10.5 ounce) can beef consomme (beef stock)
4 (4 ounce) filet mignon steaks (about one inch thick)
1 Tbsp. soy sauce
2 Tsp. cornstarch
1 Tbsp. fresh chopped thyme

Method

1) Melt 1 1/2 tsp. butter in a non-stick skillet coated with cooking spray over medium heat.
2) Finely chop the shallots; add with mushrooms to the skillet and saute for four minutes.
3) Add 1 Cup wine and 3/4 cup beef stock, cook for five minutes, stirring often. Remove mushrooms and place in a bowl.
4) Increase heat to high; cook wine mixture 5 minutes or until reduced by 1/2 cup. Add to mushrooms in bowl, set aside. Wipe skillet with a paper towel.
5) Sprinkle salt and pepper over steaks. Metl remaining butter in skillet coated with cooking spray over medium heat. Add steaks; cook 3 minutes on each side or until browned.
6) Reduce heat to medum-low and cook 1 1/2 minutes on each side or to desired doneness. Place on a serving platter and keep warm.
7) Combine soy sauce and cornstarch; stir well. Add remaining 1/2 cup wine and remaining beef stock to skillet. Scrape skillet with wooden spoon to loosen bits. Bring to a boil; cook one minute.
8) Add mushroom mixture, cornstarch mixture, and chopped thyme. Bring to a boil, and cook stirring constantly, one minute. Serve with Steaks.
9) Serves 4 people.
10) Serve to greedy children