Filet Mignon With Mushroom-Wine Sauce (P1)

Makes 4 servings

1 tablespoon Smart Balance, divided
Olive oil cooking spray
1/3 cup finely chopped shallots
1/2 pound fresh shiitake mushrooms, stems removed
1 ½ cups dry red wine, divided
1 (10.5 ounce) can low-sodium beef stock, undiluted and divided (or beef consommé)
Cracked pepper
4 (4 ounce) filet mignon steaks, trimmed of any fat (about 1 inch thick)
1 tablespoon low-sodium soy sauce
1 tablespoon fresh chopped thyme
Fresh thyme sprigs (optional)

Directions:
1.Melt 11/2 teaspoons margarine in a nonstick skillet coated with cooking spray over medium heat. Add shallots and mushrooms; sauté 4 minutes. Add 1 cup wine and ¾ cup consommé/stock; cook 5 minutes, stirring often. Remove mushrooms, and place in a bowl. Increase heat to high; cook wine mixture 5 minutes or until reduced to ½ cup. Add to mushrooms in bowl; set aside. Wipe skillet with a paper towel.
2.Sprinkle desired amount of cracked pepper over steaks. Melt remaining 11/2 teaspoons Smart Spread in skillet coated with cooking spray over medium heat. Add steaks; cook 3
minutes on each side or until browned. Reduce heat to medium-low, and cook 11/2 minutes on each side or to desired degree of doneness. Place on a serving platter, and keep warm.
Add remaining ½ cup wine and consommé/stock to skillet; scrape skillet with a wooden spoon to loosen browned bits. Bring to a boil; cook 1 minute. Add mushroom mixture, soy sauce, and chopped thyme; bring to a boil, and cook, stirring constantly, 3 minutes, or until sauce reduces by half. Serve with steaks.

Garnish with thyme sprigs, if desired.