Ingredients

• 4  beef tenderloin steaks, cut 3/4 inch thick (1 pound)
• 1  tablespoon Dijon-style mustard or coarse-grain brown mustard
• 2  tablespoons olive oil or roasted garlic olive oil
• 2  4-ounce packages sliced crimini, shiitake, or portobello mushrooms or one 8-ounce package sliced button mushrooms (about 3 cups)
• 1/3  cup dry red wine or sherry
• 1  tablespoon white wine Worcestershire sauce
• 2  teaspoons snipped fresh thyme

Directions

1. Trim fat from steaks. Spread mustard evenly over both sides of steaks. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145 degrees F) to medium (160 degrees F). Transfer steaks to a serving platter; keep warm.

2. Add remaining 1 tablespoon oil to drippings in skillet. Add mushrooms; cook and stir for 4 minutes. Stir in wine, Worcestershire sauce, and thyme. Simmer, uncovered, for 3 minutes. Spoon over steaks.

3. Makes 4 servings