Categories: Beef- main dish

Ingredients

• 2 beef tenderloin steaks (4 oz., each)
• 1/2 cup dry red wine or reduced sodium beef broth
• 1 tsp. all-purpose flour
• 1/2 cup reduced-sodium beef broth
• 1 tsp. steak sauce
• 1 tsp. Worcestershire sauce
• 1 tsp. ketchup
• 1/2 tsp ground mustard
• 4 oz. fresh baby Portobello mushrooms, sliced
• 1/4 tsp. pepper\
• 1/8 tsp. salt
• 1 Tbsp. minced fresh chives, optional

Directions

1. In a large nonstick skillet coated with nonstick cooking spray, brown steaks over medium-high heat. Remove from pan; keep warm.

2. Reduce heat to medium; stir in wine or broth, loosening up the browned bits from the pan. Coo for 2 to 3 minutes or until liquid is reduced by half. Combine flour and broth until smooth; whisk into the skillet. Add the steak sauce, Worcestershire sauce, ketchup and mustard. Bring to a boil.

3. Return steaks to skillet along with mushrooms. Cook for 4 to5 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees, medium 160 degrees, well-done. 170 degrees). Transfer to serving platter. Sprinkle with pepper, salt and chives, if desired.

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