Beef Fillets With Portabella Sauce

• 2 (4 ounce) beef tenderloin steaks
• 12 cup dry red wine or 12 cup reduced-sodium beef broth
• 1 teaspoon all-purpose flour
• 12 cup reduced-sodium beef broth
• 1 teaspoon steak sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon ketchup
• 12 teaspoon ground mustard
• 4 ounces fresh baby portabella mushrooms, sliced
• 14 teaspoon pepper
• 18 teaspoon salt
• 1 tablespoon minced chives (optional)

1. In a large nonstick skillet coated with nonstick cooking spray, brown steaks on both sides over medium-high heat.
2. Remove and keep warm.
3. Reduce heat to medium.
4. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half.
5. Combine flour and broth until smooth; whisk into the pan juices.
6. Add steak sauce, Worcestershire sauce, ketchup and mustard.
7. Bring to a boil.
8. Return steaks to the skillet; add mushrooms.
9. Cook for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170).
10. Sprinkle with pepper, salt and chives if desired.

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

Taken from www.food.com/recipe/beef-fillets-with-portabella-sauce-172208 (may not work)