Beef Filets with Portobello Sauce Recipe

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.