Beef Tenderloin With Mushroom Gravy

• Cooking spray
• 4 (4-ounce) beef tenderloin steaks, trimmed (1/2 inch thick)
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup presliced mushrooms
• 1/2 cup finely chopped onion
• 1 teaspoon bottled minced garlic
• 1/2 cup low-salt beef broth
• 1/3 cup fat-free sour cream
• 2 tablespoons minced fresh parsley

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle steaks with pepper and salt. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
2. Add mushrooms, onion, and garlic to pan; saute 5 minutes. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 3 minutes.
3. Place sour cream in a medium bowl. Gradually add mushroom mixture to sour cream, stirring constantly with a whisk. Stir in minced parsley. Serve gravy with steak.
4. Gradually add the hot mushroom mixture to the cold sour cream to keep the two from separating.

cooking spray, beef tenderloin, black pepper, salt, mushrooms, onion, garlic, lowsalt beef broth, sour cream, parsley

Taken from www.myrecipes.com/recipe/beef-tenderloin-with-mushroom-gravy (may not work)