How to make it

  • Melt 1 1/2 tsps. butter in a nonstick skillet over medium heat. Add shallots and mushrooms; saute for 4 minutes. Add 1 cup wine and 3/4 cup consomme; cook for 5 minutes, stirring frequently. Remove the 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 mushrooms in bowl; set aside. Wipe pan with a paper towel.
  • Sprinkle pepper over steaks. Melt 1 1/2 tsps. 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. Calories = 250 for 1 steak and 1/2 cup sauce. Fat = 10.7 g. Carbs = 9.4 g.

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    " It was excellent "
    greekgirrrl ate it and said...
    delish, baby!!!
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