Source: dlife

The leanest cut of beef in a creamy mushroom gravy.

Servings

1.5 lb extra lean beef tenderloin , cut 1 inch thick
1.5 tsp peppercorns, green, ground , crushed
0.5 tsp ground thyme , crushed
0.5 tsp ground oregano , crushed
0.25 tsp salt
1 cooking spray
0.33 cup cold water
1 Bouillon, beef, powdered, serving (1/2 tsp)
0.75 cup fresh mushroom slices
0.75 cup fat free milk
2 tbsp white all purpose flour
0.5 tsp ground thyme , crushed
0.67 cup Sour Cream, fat free
1 pinch fresh thyme

1 In a small bowl, stir together the pepper, ½ teaspoon dried thyme, oregano, and salt.
2 Trim fat from steaks, sprinkle both sides of steaks with pepper mixture, and press it into the meat.
3 Spray nonstick coating on an unheated large nonstick skillet. Preheat the skillet over medium heat.
4 Add the steaks to the skillet, and cook to the desired doneness, turning once (8 to 10 minutes for medium rare or up to 12 to 14 minutes for medium). Remove steaks from skillet, cover and keep warm.
5 Add water and bouillon granules to the skillet. Bring to boiling, and add the mushrooms. Cook until tender, about 2 minutes.
6 Stir together milk, flour, and ½ teaspoon dried thyme, and add to mushroom mixture. Cook and stir until bubbly and thickened.
7 Stir in sour cream, and heat through, but do not boil.
8 Spoon sauce over steaks, and garnish with fresh sprigs of thyme if desired.

The leanest cut of beef in delicious mushroom gravy.