4 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
1 tablespoon butter
1-1/2 cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
1/4 cup minced shallots
1-1/2 cups beef broth
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1 tablespoon cornstarch
1 tablespoon water
Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter, season with salt and pepper, as desired. Keep warm.
Heat butter in same skillet over medium heat until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes 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 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.
Serve steaks with sauce.
Nutrition information per serving: 282 calories; 13 g fat (6 g saturated fat; 5 g monounsaturated fat); 97 mg cholesterol; 365 mg sodium; 5 g carbohydrate; 0.4 g fiber; 35 g protein; 11.4 mg niacin; 0.8 mg vitamin B6; 2.0 mcg vitamin B12; 2.6 mg iron; 44.4 mcg selenium; 6.4 mg zinc; 136.9 mg choline.