Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.

+ 4 beef tenderloin steaks (filet mignon) or Petite steaks, cut 1 in. thick (about 6-oz. each)
+ 1 Tbsp. butter
+ 1-1/2 c. assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
+ 1/4 c. minced shallots
+ 1-1/2 c. beef broth
+ 1/2 tsp. chopped fresh thyme or 1/4 tsp dried thyme
+ 1 Tbsp. cornstarch
+ 1 Tbsp. water

1. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 10 to 13 min. for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter, season with salt and pepper, as desired. Keep warm.
2. Heat butter in same skillet over medium heat until melted. Add mushrooms and shallots; cook and stir 3 to 5 min. or until mushrooms are tender and browned. Add beef broth and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. Combine cornstarch
and water in small bowl; stir into mushroom mixture. Cook 2 min. or
until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.
3. Serve Steaks with sauce.

Recipe Courtesy of The Beef Checkoff

Calories: 282;   Total Fat: 13g;   Saturated Fat: 6g;   Cholesterol: 97mg;   Total Carbs: 5g;   Protein: 35g;   Sodium: 365mg;