Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
Add mushrooms and shallots to pan; sauté for 3 minutes. Add wine, scraping pan to loosen browned bits; bring to a boil. Reduce heat, and simmer 4 minutes. Stir in Chicken Glace and the remaining salt and pepper; cook for 1 minute or until Glace is blended into sauce.
Very good recipe! I used some left over beef tenderloin tips and pork tenderloin instead of the steaks because that's what I had on hand. But I will definatley try this wilth steak next time. I didn't have the chicken glacee on hand so I added some beef stock too. Came together very quick and served with salad for a good week night dinner.
I tried this out this week and really liked it. I didn't have the glace, so I did without that (used a splash of beef broth instead), but even without it, I really enjoyed the recipe and will be using it again.
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