2 beef Sirloin Tip Center Steaks, cut 1 inch thick (about 8 ounces each)
8 ounces button mushrooms, sliced
1/4 cup chopped fresh chives
2 to 3 tablespoons green peppercorns, coarsely crushed
1 tablespoon Dijon-style mustard
1/2 cup reduced sodium or regular ready-to-serve beef broth
1/4 cup whipping cream
Fresh chives (optional)
1 teaspoon ground cumin
1/2 to 1 teaspoon ground black pepper
Combine seasoning ingredients in small bowl; press evenly onto beef steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Place steaks in skillet; cook 14 to 15 minutes for medium rare (145°F) doneness, turning occasionally. Do not overcook. Remove to plate; keep warm.
If necessary, re-spray skillet with cooking spray. Add mushrooms and 1/4 cup chives to skillet; cook 4 to 5 minutes or until mushrooms are tender, stirring occasionally. Remove from skillet; keep warm.
Meanwhile combine peppercorns, as desired, and mustard. Add mustard mixture, broth and cream to skillet; bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes until thickened. Add mushroom mixture; cook until heated through.
Carve steaks into thin slices. Season with salt, as desired. Spoon sauce over steak. Garnish with chives, if desired.
Nutrition information per serving: 334 Calories; 153 kcal Calories from fat; 17 g Total Fat; 8 g Saturated Fat; 6 g Monounsaturated Fat; 122 mg Cholesterol; 338 mg Sodium; 4 g Total Carbohydrate; 1.4 g Dietary Fiber; 40 g Protein; 3.1 mg Iron; 12.9 mg Niacin; 0.9 mg Vitamin B6; 2.2 mcg Vitamin B12; 7.3 mg Zinc; 48.1 mcg Selenium;