Make a nonalcoholic version of this recipe by substituting no-salt-added beef broth or water for the red wine.
4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
1/2 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup minced onion
1 (8-ounce) package sliced fresh mushrooms
1 teaspoon dried thyme
1 teaspoon minced garlic
1/4 cup dry red wine
How to Make It
Sprinkle steaks with black pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook 3 additional minutes, turning once.
Remove steaks from skillet; spread mustard over steaks, and top with Worcestershire sauce. Set aside, and keep warm.
Coat skillet with cooking spray; add onion, and cook, stirring constantly, 2 minutes. Add mushrooms and remaining 3 ingredients; cook, stirring constantly, 5 minutes.
Return steaks to skillet. Cook 4 to 5 minutes or to desired degree of doneness. Transfer steaks to 4 individual serving plates; spoon mushroom mixture over steaks.