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Filets with Mushroom Cabernet Sauce

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2 6-oz filet mignon steaks (avail at Albertsons)salt
freshly-ground black pepper
Butter-flavored cooking spray
1 1/2 T light butter, divided
1/3 c chopped yellow onion
2 cloves garlic, minced
1 box shitaake mushrooms, sliced
1/3 c beef broth
1/2 c + 2 T cabernet wine, divided
2 T fresh thyme
1 T fresh rosemary
1 T cornstarch
2 tsp Worcestershire sauce

Salt and pepper steaks. Spray skillet with cooking spray, add half the butter. Warm over medium heat. Add steaks. Cook 3-5 minutes on each side or to desired degree of doneness. Remove steaks fro skillet. Wipe skillet clean. Add rest of butter and warm over medium heat. Sauté onion, garlic, and mushrooms, cook 3-5 minutes or until onion is transluscent and mushrooms are softened. Add broth and 1/2 c cabernet. Cook 5-8 minutes or until liquid is reduced by 1/3. Add thyme and rosemary, reduce heat to low. In small bowl or cup, combine cornstarch and wine. Stir until smooth. Add to skillet, stirring to prevent clumping. Add Worcestershire sauce, season w/salt and pepper as needed. Put steaks back in skillet to cook another 3-5 minutes. Serve with Brie Mashed Potatoes.

Rick & Tina Wells

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