Fresh Herb-Coated Beef Tenderloin Steaks with Mushroom Gravy

A lean cut of beef and cornstarch-thickened gravy keep this dinner deliciously low-calorie.

Yield: 4 servings (serving size: 1 steak and 1/4 cup gravy)

Ingredients

• Beef:
• 1  teaspoon  salt
• 1  teaspoon  chopped fresh thyme
• 1  teaspoon  chopped fresh rosemary
• 1/2  teaspoon  freshly ground black pepper
• 4  garlic cloves, minced
• 4  (4-ounce) beef tenderloin steaks
• Cooking spray
• 
  Gravy:
• 1  teaspoon  olive oil
• 1/2  teaspoon  fresh thyme
• 1  (8-ounce) package presliced cremini mushrooms
• 4  garlic cloves, minced
• 1/2  cup  fat-free, less-sodium chicken broth
• 1/2  cup  white wine
• 1  tablespoon  water
• 1  teaspoon  cornstarch

Preparation

Preheat oven to 450°.

Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture. Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450° for 8 minutes on each side or until desired degree of doneness. Remove from oven; keep warm.

To prepare gravy, heat oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender. Add broth and wine; bring to a boil. Cook until reduced by half (about 4 minutes).

Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Serve with steaks.

Nutritional Information

Calories:

202 (29% from fat)

Fat:

6.5g (sat 2.2g,mono 2.9g,poly 0.4g)

Protein:

24.5g

Carbohydrate:

6.3g

Fiber:

0.7g

Cholesterol:

52mg

Iron:

2mg

Sodium:

692mg

Calcium:

44mg