Beef Tenderloin Steaks with Mushroom Gravy

Beef Tenderloin Steaks with Mushroom Gravy

Beef
1 teaspoon salt
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
4 (4-ounce) beef tenderloin steaks
Cooking spray

Gravy:
1 teaspoon olive oil
1/2 teaspoon fresh thyme
1 (8-ounce) package presliced cremini mushrooms
4 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1/2 cup white wine
1 tablespoon water
1 teaspoon cornstarch

Preheat oven to 450°. 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.

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).

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. Makes 4 servings