How to make it

  • Melt 1 1/2 teaspoons butter in a nonstick skillet over medium heat. Add shallots and mushrooms; saute 4 minutes. Add 1 cup wine and 3/4 cup consomme; cook 5 minutes, stirring frequently. Remove mushrooms with a slotted spoon; place in a bowl. Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes). Add to mushrooms in bowl; set aside. Wipe pan with a paper towel.
  • Sprinkle pepper over steaks. Melt 1 1/2 teaspoons butter in pan over medium heat. Add steaks; cook 3 minutes on each side. Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness. Place on a platter; keep warm.
  • Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining consomme to skillet; scrape skillet to loosen browned bits. Bring to a boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and dried thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve sauce with steaks. Garnish with thyme sprigs, if desired.
  • Serving size: 1 steak and 1/2 cup sauce; 250 calories; 39% from fat.

Reviews & Comments 5

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    " It was excellent "
    sparow64 ate it and said...
    Take me now is right! I missed this one, too! Geeeez...writing it down so I will remember it next time we are having a date night at home dinner!
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    " It was excellent "
    mamalou ate it and said...
    I have made this a few is wonderful!
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    " It was excellent "
    edcicu ate it and said...
    I made this plate. Very good!!!
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    " It was excellent "
    mellybelly ate it and said...
    Really tasty, healthy, impressive AND easy! Thanks for sharing! I made this with N.Y. strips, because that's what I had, loved the mushroom sauce.
    Was this review helpful? Yes Flag
  • sunny 10 years ago
    WOW - this does look great. I'm going to LA for the weekend and I'll take this recipe with me to make while I'm down there. Great post.
    Was this review helpful? Yes Flag

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