Lunch: Beef Filets with Portobello Sauce Recipe

Ingredients

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

Instructions

In a large nonstick skillet coated with cooking spray, brown steaks on both sides over medium-high heat. Remove and keep warm.
Reduce heat to medium. Add wine 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.
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.

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