Beef Tenderloin With Mushroom Gravy

• 4 (4 ounce) beef tenderloin steaks, trimmed (1/2-inch thick)
• 12 teaspoon black pepper
• 14 teaspoon salt
• 1 cup sliced mushrooms
• 12 cup finely chopped onion
• 1 teaspoon minced garlic
• 12 cup beef broth (low salt)
• 13 cup nonfat sour cream
• 2 tablespoons minced fresh parsley

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
2. Sprinkle steaks with salt and pepper.
3. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness; remove steaks from pan and keep warm.
4. Add mushrooms, onion, and garlic to the skillet; stir/saute for 5 minutes.
5. Stir in broth; bring to a boil.
6. Cover, lower heat, and simmer 3 minutes.
7. Put sour cream in a bowl; gradually add mushroom mixture to sour cream, stirring constantly using a whisk.
8. Stir in parsley.
9. Serve gravy with steak.

beef tenderloin, black pepper, salt, mushrooms, onion, garlic, beef broth, nonfat sour cream, parsley

Taken from www.food.com/recipe/beef-tenderloin-with-mushroom-gravy-143258 (may not work)