Steak with Mushroom-Wine Sauce

Recipe courtesy of zarabel

Ingredients:
1 Tablespoon Margarine, divided
Vegetable Cooking Spray
1/3 Cup of finely chopped Shallots
½ Pound Fresh Shiitake Mushrooms, stems off
1 ½ Cups Dry Red Wine (Cabernet Sauvignon) Divided
10 ½ ounces Beef Consommé (1 can) Undiluted and Divided
Cracked Pepper
4 Steaks (about 1 inch thick)
1 Tablespoon Low-Sodium Soy Sauce
2 Teaspoon Cornstarch
1 Teaspoon Dried Thyme
Fresh Thyme Sprigs

Melt 1 ½ teaspoons margarine in a nonstick skillet coated with cooking spray
over medium heat.  Add shallot and mushroom, sauté 4 minutes.  Add 1 cup
wine and ¾ cup consommé.  Cook 5 minutes, stirring frequently.
Remove mushrooms, and place in a bowl.  Increase heat to high; cook wine
mixture 5 minutes or until reduced to ½ cup.  Add mushrooms in bowl; set
aside.  Wipe skillet with a paper towel.
Sprinkle pepper over steaks.  Melt remaining margarine in a skillet coated
with cooking spray over medium heat.  Add steaks; cook 3 minutes on each
side or until browned.  Reduce heat to medium low, cook 1-1 ½ minutes on
each side or until done.  Place on a platter and keep warm.

Combine soy sauce and cornstarch; stir well.  Add remaining wine and
consommé to skillet; scrape skillet with a wooden spoon 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 stirring constantly.