Filet Mignon with a Red Wine-Mushroom Sauce

Filet Mignon with a Red Wine-Mushroom Sauce:

1 tablespoon butter, divided

1/3 cup finely chopped shallots

1 12 garlic cloves, finely chopped

1/2 pound fresh shiitake mushrooms, stems removed

1 1/2 cups Cabernet Sauvignon or other dry red wine, divided

1 (10 1/2-ounce) can Campbells beef consommé, undiluted and divided

Cracked black pepper

4 (4-ounce) filet mignon steaks (about 1 inch thick. the more expensive, the better. try to find a marbled looking piece)

1 tablespoon low-sodium soy sauce

2 teaspoons cornstarch

1 teaspoon fresh thyme, chopped

Thyme sprigs (optional)

Melt 1 1/2 teaspoons butter in a nonstick skillet over medium heat. Add shallots, garlic and mushrooms; sauté for 4 minutes. Add 1 cup wine and 3/4 cup consommé; cook for 5 minutes, stirring frequently. Remove the mushrooms with a slotted spoon; place in a bowl. Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes). Add to mushrooms in bowl; set aside. Wipe pan with a paper towel.

Sprinkle pepper over steaks (no need to add salt, the soy sauce and consomme is high in salt alone). Melt 1 1/2 teaspoons butter in pan over medium heat. Add steaks; cook 3 minutes on each side. Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness. Place on a platter; keep warm.

Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining consommé to skillet; scrape skillet to loosen browned bits. Bring to a boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and fresh chopped thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve sauce with steaks. Garnish with thyme sprigs, if desired.
(found this recipe here. the only ingredients I added were garlic and fresh thyme)