Beef Filets With Portobello Sauce

• 2 beef tenderloin steaks (4 ounces each)
• 1-3/4 cups sliced baby portobello mushrooms (about 4 ounces)
• 1/2 cup dry red wine or reduced-sodium beef broth
• 1 teaspoon all-purpose flour
• 1/2 cup reduced-sodium beef broth
• 1 teaspoon ketchup
• 1 teaspoon steak sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground mustard
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 tablespoon minced fresh chives, optional

1. Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan.
2. Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil.
3. Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0), 1-2 minutes per side. If desired, sprinkle with chives.

beef tenderloin, baby portobello mushrooms, red wine, flour, beef broth, ketchup, steak sauce, worcestershire sauce, ground mustard, pepper, salt, fresh chives

Taken from www.tasteofhome.com/recipes/beef-filets-with-portobello-sauce/ (may not work)