Fresh Herb-Coated Beef Tenderloin Steaks with Mushroom Gravy

Ingredients

• 16 ounce beef tenderloin steaks 
• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon cornstarch 
• 8 ounce pre cremini mushrooms 
• 0.5 cup less-sodium chicken broth fat-free
• 1 teaspoon rosemary fresh chopped
• 0.5 teaspoon thyme leaves fresh
• 1 teaspoon thyme leaves fresh chopped
• 4  garlic cloves minced
• 1 teaspoon olive oil 
• 1 teaspoon salt 
• 1 tablespoon water 
• 0.5 cup white wine 

Equipment

• bowl
• frying pan
• oven
• whisk
• roasting pan
• broiler

Directions

1. Preheat oven to 45
2. Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture.
3. 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.
4. Remove from oven; keep warm.
5. To prepare gravy, heat oil in a large nonstick skillet over medium-high heat.
6. Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender.
7. Add broth and wine; bring to a boil. Cook until reduced by half (about 4 minutes).
8. Combine water and cornstarch in a small bowl, stirring with a whisk.
9. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly.
10. Serve with steaks.