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Savory Steaks with Mushroom Sauce

Yield 4 servings
Make a nonalcoholic version of this recipe by substituting no-salt-added beef broth or water for the red wine.

Ingredients

  • 4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 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

Nutrition Information

  • calories 211
  • caloriesfromfat 35 %
  • fat 8.1 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25.2 g
  • carbohydrate 6 g
  • fiber 1.3 g
  • cholesterol 70 mg
  • iron 0.0 mg
  • sodium 214 mg
  • calcium 0.0 mg

How to Make It

  1. 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.

  2. Remove steaks from skillet; spread mustard over steaks, and top with Worcestershire sauce. Set aside, and keep warm.

  3. Coat skillet with cooking spray; add onion, and cook, stirring constantly, 2 minutes. Add mushrooms and remaining 3 ingredients; cook, stirring constantly, 5 minutes.

  4. 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.

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