Steak with Mustard-Caper Sauce

Ingredients

• 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Cooking spray
• 1/4 cup less-sodium beef broth
• 1/4 cup dry red wine
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 1/2 tablespoons capers
• 2 teaspoons butter

Preparation

1. Sprinkle steaks with salt and pepper. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add steaks; cook 3 minutes on each side or until browned. Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness. Place steaks on a platter; keep warm.
2. Add the broth, wine, mustard, and Worcestershire sauce to pan; cook 30 seconds, stirring with a whisk to combine. Remove from heat; add capers and butter, stirring until butter melts. Serve over steaks.