Categories: Steak

Ingredients

• 6 beef tenderloin steaks, cut 1 inch thick
• 1/2 tsp black pepper
• 1 tsp dried thyme or oregano
• 1/4 tsp salt
• Nonstick cooking spray
• 1/2 tsp instant beef bouillon granules
• 3/4 cup sliced fresh shiitake mushrooms
• 3/4 cup milk
• 2 tbsp all-purpose flour
• 2/3 cup sour cream

Directions

1. Trim fat from steaks. Rub steaks with pepper, 1/2 tsp of the thyme and the salt. Coat a large nonstick skillet with cooking spray. Heat over medium-high heat. Add steak; reduce heat to medium. Cook until desired doneness, turning once. Allow 12 to 14 minutes for medium-rare. Remove steaks from skillet; keep warm.

2. Add 1/3 cup water and bouillon granules to skillet. Bring to boiling. Add mushrooms; cook until tender. Stir together milk, flour and the remaining 1/2 tsp thyme; add to mushroom mixture. Cook and stir until bubbly. Stir in sour cream; heat through. Serve with steak.

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