You can use 1 small, thinly sliced onion instead of shallots, but you'll get a bolder onion flavor.
2 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
1 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 shallots, peeled and sliced
1 cup fat-free, low-sodium beef broth
2 teaspoons Dijon mustard
Fresh thyme (optional)
How to Make It
Sprinkle steaks with pepper and salt. Place steaks on a broiler pan coated with cooking spray; broil 5 minutes on each side or to desired degree of doneness.
Heat a nonstick skillet over medium-high heat. Coat shallots with cooking spray, and add to pan; sauté 2 minutes. Add broth; bring to a boil. Cook, stirring frequently, 5 minutes. Stir in mustard. Spoon sauce over steaks. Garnish with thyme, if desired.