Bistro Beef And Mushrooms

• 4 (1/4 lb) beef tenderloin steak, cut 3/4 inch thick (about 1 lb. total)
• 1 tablespoon dijon-style mustard or 1 tablespoon coarse grain mustard
• 2 tablespoons olive oil or 2 tablespoons garlic-flavored olive oil
• 8 ounces sliced mushrooms (crimini, shitake, portobello, or button, about 3 cups)
• 1/3 cup dry red wine or 1/3 cup sherry wine
• 1 tablespoon white wine worcestershire sauce
• 2 teaspoons snipped fresh thyme

1. Trim fat from steaks and spread mustard evenly over both sides. In a large skillet heat 1 tablespoon of the oil over medium heat. Add steaks; cook until desired doneness, turning once halfway through cooking (7-10 minutes for medium rare or 10-12 minutes for medium). Transfer to serving platter and keep warm.
2. Add the reminaing tablespoon oil to drippings in skillet. Add mushrooms; cook and stir for 4 minutes. Stir in wine, Worcestershires sauce, and thyme. Simmer, uncovered, for 3 minutes. Spoon over steaks.

beef tenderloin, coarse grain mustard, olive oil, mushrooms, red wine, white wine worcestershire sauce, thyme

Taken from www.food.com/recipe/bistro-beef-and-mushrooms-163332 (may not work)