Steak With Mushroom-Wine Sauce

• 4 (4-ounce) lean beef tenderloin steaks
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 (8-ounce) package presliced fresh mushrooms
• 1 1/2 teaspoons minced garlic (about 3 cloves)
• 1/2 cup canned no-salt-added beef broth
• 1/4 cup dry red wine
• 2 teaspoons cornstarch
• 4 slices sourdough bread, toasted

1. Sprinkle steaks with garlic powder, salt, and pepper. Place a large nonstick skillet over medium-high heat until hot. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from skillet, and keep warm.
2. Increase heat to medium-high; add mushrooms and garlic. Cook, stirring constantly, 5 minutes or until tender. Combine broth, wine, and cornstarch, stirring until smooth. Add to skillet; cook, stirring constantly, 2 minutes or until thickened and bubbly. Return steaks and any steak juices to skillet; cook 2 additional minutes or to desired degree of doneness.
3. Place 1 slice sourdough toast on each of 4 individual serving plates. Place 1 steak on each piece of toast, and spoon mushroom sauce over steaks.

lean beef tenderloin, garlic, salt, freshly ground pepper, mushrooms, garlic, salt, red wine, cornstarch, bread

Taken from www.myrecipes.com/recipe/steak-with-mushroom-wine-sauce (may not work)