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Sprinkle pepper over steaks as desired. Set them aside.
Melt 1 1/2 teaspoons butter in a pan over medium high heat. Add steaks and cook them for 3 minutes on each side. Reduce heat to medium-low, cook an additional 1 1/2 minutes on each side or until desired degree of doneness. Place on a platter; keep warm.
Melt 1 1/2 teaspoons butter in the same skillet over medium heat, add shallots and mushrooms and saute for 4 minutes. Remove them from the pan with a slotted spoon. Set aside in a bowl.
Add the red wine and the beef consomne into the pan scraping up any browned bits that may be left from pan. Let this cook for about 5-10 minuted until reduced by half.
In a bowl or mug add 1/4 cup of the wine consomme mixture to 2 teaspoons of cornstarch and mix until dissolved.
Add the cornstarch mixture back into the pan and whisk constantly bringing it to a boil. Then boil it for 1 minute. Add mushroom mixture and dried thyme. Bring it back to a boil and cook 1 minute, stirring constantly. Serve sauce over steaks.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!