1 Tbsp. butter, divided
2 tsp. cornstarch
Vegetable cooking spray
1 Tbsp. low-sodium soy sauce
4 (4-oz.) filet mignon steaks (about 1 inch thick)
1/3 c. finely chopped shallots
1 Tbsp. fresh chopped thyme
1 1/2 c. dry red wine, divided
Fresh thyme sprigs (optional)
1/2-lb. fresh Shiitake mushrooms, (no stems)
1 (10.5-oz.) can beef consommé, undiluted and divided
Melt 1 1/2 teaspoons butter in a nonstick skillet coated with cooking spray over medium heat. Add shallots and mushrooms; sauté 4 minutes. Add 1 cup wine and 3/4 cup consommé; cook 5 minutes, stirring often. Remove mushrooms and place in a bowl. Increase heat to high; cook wine mixture 5 minutes or until reduced to 1/2 cup. Add to mushrooms in bowl; set aside. Wipe skillet with a paper towel. Sprinkle desired amount of cracked pepper over steaks. Melt remaining 1 1/2 teaspoons butter 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, and cook 1 1/2 minutes on each side or to desired degree of doneness. Place on a serving platter, and keep warm. Combine soy sauce and cornstarch; stir well. Add remaining 1/2 cup 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 chopped thyme; bring to a boil, and cook, stirring constantly, 1 minute.
Serve with steaks.
Garnish with thyme sprigs, if desired.