4 servings (serving size: 1 steak and 1/4 cup gravy)

A lean cut of beef and cornstarch-thickened gravy keep this dinner deliciously low in calories.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture. Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450° for 8 minutes on each side or until desired degree of doneness. Remove from oven; keep warm.

Step 3

To prepare gravy, heat oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender. Add broth and wine; bring to a boil. Cook until reduced by half (about 4 minutes).

Step 4

Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Serve with steaks.

Ratings & Reviews

daneanp's Review

May 31, 2014
Good, solid recipe that I would serve to guests. We grill our steaks on our Traeger. The mushrooms were just ok. They needed a little something, maybe a teaspoon of dijon next time.

78jessica's Review

October 25, 2012
This was just okay for me. I found the flavors on the meat overpowering and the gravy overly bland.

acycler01's Review

September 02, 2012

Chicagobsw's Review

November 16, 2010
So good!!!! I make the peas with other dishes as well!

KristinNicole's Review

September 16, 2010
I did mine a little different. I used a skirt steak and seasoned it just the same, but instead of cooking it in the oven I lightly put some olive oil in the pan and seared both sides on high for about 2 minutes each leaving it a slight pink in the middle. I then followed the directions of the mushroom sauce minus the second part of using corn starch because I didn't have that ingredient in my house. Over all the steak came out really good, tasty with the rosemary and thyme and garlic flavors and the mushrooms came out just perfect. I did this with a side of risotto. It came out really good, I would definitely try this dish again :) Soapnights.com

JIMMIC's Review

April 24, 2010
These steaks are fabulous! Lots of wonderful taste and the mushroom gravy is the perfect topper. I deviated from the recipe by using two 8 ounce filet mignon instead of the 4 ounce, and cooked them about 25 minutes at 450° for a rare to medium-rare temperature. I served these with baked potatoes, a garden salad, and red wine with butterscotch cookies for dessert. The fact that CL did not give a temperature of the steaks for the time and cooking temperature was a little disappointing because it made for guess work.