1 tablespoon margarine, divided
Vegetable cooking spray
1/3 cup finely chopped shallots
1/2 pound fresh shiitake mushrooms, stems removed
1 1/2 cups dry red wine, divided
1 (10.5 ounce) can beef consomme, undiluted and divided
4 (4 ounce) filet mignon steaks (about 1 inch thick)
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon fresh chopped thyme
Fresh thyme sprigs (optional)
Melt 11/2 teaspoons margarine in a nonstick skillet coated with cooking spray over medium heat. Add shallots and mushrooms; saute 4 minutes. Add 1 cup wine and 3/4 cup consomme; 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 1/2 cup. Add to mushrooms in bowl; set aside. Wipe skillet with a paper towel.
Sprinkle desired amount of cracked pepper over steaks. Melt remaining 11/2 teaspoons margarine 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.
Combine soy sauce and cornstarch; stir well. Add remaining 1/2 cup wine and consomme 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 chopped thyme; bring to a boil, and cook, stirring constantly, 1 minute. Serve with steaks. Garnish with thyme sprigs, if desired.