Filet Mignon with Mushroom Cabernet Reduction

Ingredients

• 4 whole Filet Mignon Steaks, 4 Ounces Each, About 1 1/2 Inches Thick
• Cracked Black Pepper
• 3 Tablespoons Butter, Divided
• 2  Large Shallots, Finely Chopped
• 1 pint Baby Bella Mushrooms, Sliced
• 1-½ cup Cabernet Wine, Or Any Other Dry Red Wine
• 1 can 10.5 Can Of Beef Consomme
• 2 teaspoons Cornstarch
• 1 teaspoon Dried Thyme

Preparation Instructions

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.