Filet Mignon with Mushroom Cabernet Reduction

1. 1

   Sprinkle pepper over steaks as desired.

2. 2

   Set them aside.

3. 3

   Melt 1 1/2 teaspoons butter in a pan over medium high heat.

4. 4

   Add steaks and cook them for 3 minutes on each side.

5. 5

   Reduce heat to medium-low, cook an additional 1 1/2 minutes on each side or until desired degree of doneness.

6. 6

   Place on a platter; keep warm.

7. 7

   Melt 1 1/2 teaspoons butter in the same skillet over medium heat, add shallots and mushrooms and saute for 4 minutes.

8. 8

   Remove them from the pan with a slotted spoon.

9. 9

   Set aside in a bowl.

10. 10

    Add the red wine and the beef consomne into the pan scraping up any browned bits that may be left from pan.

11. 11

    Let this cook for about 5-10 minuted until reduced by half.

12. 12

    In a bowl or mug add 1/4 cup of the wine consomme mixture to 2 teaspoons of cornstarch and mix until dissolved.

13. 13

    Add the cornstarch mixture back into the pan and whisk constantly bringing it to a boil.

14. 14

    Then boil it for 1 minute.

15. 15

    Add mushroom mixture and dried thyme.

16. 16

    Bring it back to a boil and cook 1 minute, stirring constantly.

17. 17

    Serve sauce over steaks.

* Per serving · 4 servings · Values may vary.