Filet Mignon with Mushroom Cabernet Reduction

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.