Heat a large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper; coat with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter; keep warm.
Add mushrooms to pan. Coat mushrooms with cooking spray; sauté 3 minutes or until browned. Stir in wine, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Remove pan from heat; add butter and rosemary, stirring until butter melts. Pour sauce over steaks.
Don't use one cup of red wine and then drink the rest of the bottle. It doesn't matter how good you follow the directions. You can't make good food when you've had an entire bottle of wine save one measley cup....
This recipe was delicious! I have never cooked steak before, so I followed the instructions to prepare it following this website:
Overall it turned out great and involved few ingredients to prepare. I agree that the cooking time is longer in order to let the wine reduce but its well worth the wait!
I had the butcher cut a filet mignon medallion in half horizontally, and it worked very well to get the right size cut of meat. The meat was cooked perfectly to my liking, which is medium rare. I contemplated rating this recipe higher. I used too much rosemary - more than the recipe called for - which was a mistake. My advice is definitely to err on the side of too little rosemary, as mine was overpowering. I might try it again, I haven't decided.