Directions: Melt 1-1/2 t margarine in a nonstick skillet coated with cooking spray over medium heat. Add shallot and mushrooms; saute 4 minutes. Add 1 c wine and 3/4 c consomme; 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 1/2 c. Add to mushrooms in bowl; set aside. Wipe skillet with a paper towel.

Sprinkle pepper over steaks. Melt remaining 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; cook 1-1/2 minutes on each side or until done. Place on a platter; keep warm.

Combine soy sauce and cornstarch; stir well. Add remaining 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 dried thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve with steaks. Garnish with fresh thyme.

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. Com