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Ingredients

• 4 (4-ounce) beef tenderloin steaks (about 1 1/2 inches thick), trimmed
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 teaspoon canola oil
• 1/4 cup minced shallots
• 2 garlic cloves, minced
• 3 1/4 cups thinly sliced shiitake mushroom caps (7 ounces)
• 1/2 cup dry red wine or less-sodium beef broth
• 1 cup less-sodium beef broth, divided
• 2 thyme sprigs
• 1 tablespoon cornstarch
• 2 tablespoons chopped fresh parsley

Description

This Easy Entrée Tastes Like A Chef-inspired Dish. Round Out The Meal With Roasted Potatoes And Steamed Vegetables.

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