Beef Tenderloin with Mushroom-Red Wine Sauce

Ingredients

• 8 ounce beef tenderloin steaks trimmed
• 0.3 teaspoon pepper black divided freshly ground
• 2 tablespoons chicken glace 
• 0.5 cup cooking wine dry red
• 1.3 cups mushrooms sliced
• 0.5 teaspoon salt divided
• 0.3 cup shallots minced

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.
4. Remove steaks from pan; keep warm.
5. Add mushrooms and shallots to pan; saut for 3 minutes.
6. Add wine, scraping pan to loosen browned bits; bring to a boil. Reduce heat, and simmer 4 minutes. Stir in Chicken Glace and the remaining salt and pepper; cook for 1 minute or until Glace is blended into sauce.