4 servings (serving size: 1 steak and 1 tablespoon sauce)
4 (4-ounce) beef tenderloin steaks (1 inch thick), trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup low-salt beef broth
2 tablespoons horseradish mustard
1/2 teaspoon sugar
How to Make It
Sprinkle steaks evenly with salt and pepper.
Place a large nonstick skillet coated with cooking spray over medium-high heat. Add steaks, and cook 5 minutes on each side or until desired degree of doneness. Place steaks on a serving platter, and keep warm.
Add broth, mustard, and sugar to pan; cook over low heat 2 minutes or until thoroughly heated, stirring constantly. Return steaks to pan, turning to coat with sauce.