Ingredients:
2 (4 ounce) beef tenderloin steaks
1/2 cup dry red wine or 1/2 cup reduced-sodium beef broth
1 teaspoon all-purpose flour
1/2 cup reduced-sodium beef broth
1 teaspoon steak sauce
1 teaspoon Worcestershire sauce
1 teaspoon ketchup
1/2 teaspoon ground mustard
4 ounces fresh baby portabella mushrooms, sliced
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon minced chives (optional)
Directions:
In a large nonstick skillet coated with nonstick cooking spray, brown steaks on both sides over medium-high heat. Remove and keep warm.
Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Combine flour and broth until smooth; whisk into the pan juices. Add steak sauce, Worcestershire sauce, ketchup and mustard. Bring to a boil.
Return steaks to the skillet; add mushrooms. Cook for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145?; medium, 160?; well-done, 170?). Sprinkle with pepper, salt and chives if desired.
Servings: 2
Time preparation: 5 min.
Time total: 30 min.