Beef Tenderloin Steaks with Red Wine-Mushroom Sauce

Ingredients

• 8 ounce pre baby portobello mushrooms 
• 16 ounce beef tenderloin steaks trimmed ( 1/)
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 1 cup cooking wine dry red
• 1 teaspoon rosemary fresh minced
• 0.3 teaspoon salt 

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Sprinkle steaks with salt and pepper; coat with cooking spray.
3. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.
4. Transfer steaks to a serving platter; keep warm.
5. Add mushrooms to pan. Coat mushrooms with cooking spray; saut 3 minutes or until browned. Stir in wine, scraping pan to loosen browned bits. Cook until liquid almost evaporates.
6. Remove pan from heat; add butter and rosemary, stirring until butter melts.
7. Pour sauce over steaks.