Filet Mignon With Mushroom-Wine Sauce - Light Version Weight Wat

This is a diet recipe. I know it's not as low in calories like a salad - but its is High on Flavour and low calorie than other versions of this classic recipe.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon butter or 1  tablespoon margarine, divided
• 1⁄3 cup  finely chopped shallot
• 1⁄2 cup  fresh shiitake mushroom, stems removed
• 1 1⁄2 cups  cabernet sauvignon wine or 1 1⁄2 cups dry red wine, divided
• 1 (10 1/2ounce) can  beef consomme, undiluted and divided
•  cracked black pepper
• 4 (4 ounce)  filet mignon steaks (about 1 inch thick)
• 1  tablespoon low sodium soy sauce
• 2  teaspoons cornstarch
• 1  teaspoon dried thyme
•  fresh thyme sprig (optional)

Directions

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.