Fresh Herb-Coated Beef Tenderloin Steaks With Mushroom Gravy

• BEEF
• 1 teaspoon salt
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon fresh ground black pepper
• 4 garlic cloves, minced
• 4 (4 ounce) beef tenderloin steaks (4 oz each)
• cooking spray
• GRAVY
• 1 teaspoon olive oil
• 1/2 teaspoon fresh thyme
• 8 ounces cremini mushrooms, sliced (without stalks)
• 4 garlic cloves, minced
• 1/2 cup reduced-sodium fat-free chicken broth or 1/2 cup fat free low-sodium beef broth
• 1/2 cup white wine
• 1 tablespoon water
• 1 teaspoon cornstarch

1. TO PREPARE FILET STEAKS:
2. Preheat oven to 450u0b0F.
3. Combine first 5 ingredients.
4. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture.
5. Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450u0b0F for 8 minutes on each side or until desired degree of doneness.
6. Remove from oven; keep warm.
7. TO PREPARE GRAVY:
8. Heat oil in a large nonstick skillet over medium-high heat.
9. Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender.
10. Add broth and wine; bring to a boil.
11. Cook until reduced by half (about 4 minutes).
12. Combine water and cornstarch in a small bowl, stirring with a whisk.
13. Add cornstarch mixture to pan; bring to a boil.
14. Cook 1 minute or until slightly thickened, stirring constantly.
15. Serve with steaks.

beef, salt, thyme, rosemary, fresh ground black pepper, garlic, beef tenderloin, cooking spray, gravy, olive oil, fresh thyme, cremini mushrooms, garlic, chicken broth, white wine, water, cornstarch

Taken from www.food.com/recipe/fresh-herb-coated-beef-tenderloin-steaks-with-mushroom-gravy-278364 (may not work)