Makes 2 servings. Difficulty
1 Tablespoon unsalted butter, divided 1 shallot, minced 3 ounces shiitake mushrooms caps 3/4 cup cabernet sauvignon 1 cup gf beef stock 2 beef tenderloin steaks, about 1" thick Salt and freshly ground black pepper 1 Tablespoon gf soy sauce 2 teaspoons cornstarch 1 teaspoon dried thyme
Heat a medium skillet over medium heat. Add 1-1/2 teaspoons unsalted butter. When skillet is hot, add shallots and mushrooms; sauté until mushrooms are tender, about 5 minutes. Add 1 cup of red wine and 3/4 cup gf beef stock; cook for 5 minutes, stirring frequently. Remove mushrooms and set aside in a bowl.
Increase heat to high and cook wine mixture until reduced to about 1/2 cup. Add wine mixtures to bowl of mushrooms.
Season steaks with salt and freshly ground black pepper.
Heat skillet over medium heat; add remaining butter. Add steaks; cook 3 minutes on each side. Reduce heat to medium-low and continue to cook for another 1-1/2 minutes on each side or until done. Place steaks on a warm platter and tent with foil to keep warm.
Combine gf soy sauce and cornstarch in a small bowl. Add remaining wine and remaining stock to skillet; scrape up browned bits on bottom of pan. Bring mixture to a boil; cook for about 1 minute. Add mushroom mixture, gf soy sauce mixture and thyme; bring to a boil and cook for one minute stirring constantly.
Place filets on individual plates and top with sauce.