Beef Fillets With Portabella Sauce

These tasty steaks seem special but they are fast enough for everyday dinners.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2 (4 ounce)  beef tenderloin steaks
• 1⁄2 cup dry red wine or 1⁄2 cup  reduced-sodium beef broth
• 1  teaspoon all-purpose flour
• 1⁄2 cup  reduced-sodium beef broth
• 1  teaspoon  steak sauce
• 1  teaspoon Worcestershire sauce
• 1  teaspoon ketchup
• 1⁄2 teaspoon ground mustard
• 4  ounces  fresh baby portabella mushrooms, sliced
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon salt
• 1  tablespoon  minced chives (optional)

Directions

1. In a large nonstick skillet coated with nonstick cooking spray, brown steaks on both sides over medium-high heat. Remove and keep warm.
2. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Combine flour and broth until smooth; whisk into the pan juices. Add steak sauce, Worcestershire sauce, ketchup and mustard. Bring to a boil.
3. Return steaks to the skillet; add mushrooms. Cook for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Sprinkle with pepper, salt and chives if desired.