Ingredients

4 (4 ounce) beef tenderloin steaks (1 pound) or top sirloin steaks
1 tablespoon Dijon mustard or coarse grain mustard
2 tablespoons olive oil
2 (4 ounce) packages sliced mushrooms (3 cups)
1/3 cup dry red wine or sherry wine or beef or chicken broth
1 tablespoon worcestershire sauce (recipe calls for white wine variety)
2 teaspoons fresh thyme, snipped
1/2 cup beef broth
1 teaspoon cornstarch

Directions

Spread mustard evenly over both sides of steaks.In a large skillet, heat 1 tablespoon oil over medium heat.Add steaks; cook to desired doneness, turning once. (Allow 7 to 10 minutes for medium-rare or 10 to 12 minutes for medium).Transfer steaks to a serving platter; keep warm.Add remaining oil to skillet drippings.Add mushrooms; cook and stir 4 minutes.Stir in wine, Worcestershire sauce, and thyme.Simmer, uncovered, 3 minutes.Combine broth and cornstarch, stir into mushroom mixture.Cook and stir until thickened and bubbly.Cook and stir 2 minutes more.Spoon over steaks.