Categories: Steak

Ingredients

• 2 beef tenderloin steaks
• 1 3/4 cups sliced baby portobello mushrooms
• 1/2 cup dry red wine
• 1 tsp all-purpose flour
• 1/2 cup beef broth
• 1 tsp each ketchup, steak sauce and Worcestershire
• 1/2 tsp ground mustard
• 1/4 tsp pepper
• 1/8 tsp salt
• 1 tbsp minced chives

Directions

1. Place a large nonstick skillet over medium-high heat; brown steaks on both sides. Remove from pan.

2. Add mushrooms and red wine to pan; bring to a boil over medium heat, stirring to loosen browned bits. Cook until the liquid is reduced by half. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil.

3. Return browned steaks to pan; cook, uncovered, until desired doneness, 1-2 minutes per side. Sprinkle with chives.

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