| 1 | Directions: melt 1-?t margarine in a nonstick skillet coated with cooking spray over medium heat. |
| 2 | Add shallot and mushrooms; saute 4 minutes. |
| 3 | Add 1 c wine and ?c consomme; cook 5 minutes, stirring frequently. |
| 4 | Remove mushrooms, and place in a bowl. |
| 5 | Increase heat to high; cook wine mixture 5 minutes or until reduced to ?c. add to mushrooms in bowl; set aside. |
| 6 | Wipe skillet with a paper towel. |
| 7 | Sprinkle pepper over steaks. |
| 8 | Melt remaining margarine in skillet coated with cooking spray over medium heat. |
| 9 | Add steaks; cook 3 minutes on each side or until browned. |
| 10 | Reduce heat to medium-low; cook 1-?minutes on each side or until done. |
| 11 | Place on a platter; keep warm. |
| 12 | Combine soy sauce and cornstarch; stir well. |
| 13 | Add remaining wine and consomme to skillet; scrape skillet with a wooden spoon to loosen browned bits. |
| 14 | Bring to a boil; cook 1 minute. |
| 15 | Add mushroom mixture, cornstarch mixture, and dried thyme; bring to a boil, and cook 1 minute, stirring constantly. |
| 16 | Serve with steaks. |
| 17 | Garnish with fresh thyme. |
| 18 | Nutritional info: calories 250 (39% from fat); protein 28.5g; fat 10.7g (sat 3.6g, mono 4.1g, poly 1.4g); carb 9.4g; fiber 0.9g; chol 84mg; iron 5.1mg; sodium 712mg; calc 30mg reprinted from cooking light website: http://www.cookinglight.co |
