4 (4oz) beef tenderloin steaks, 1-inch thick
2 t. coarse ground black pepper
2 cloves garlic, minced
1/3 C. dry red wine
1/3 C. beef broth
1 T. country-style Dijon mustard
1. Coat both sides of steaks with pepper. Spray medium nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add steaks; cook 6-12 minutes or until desired doneness, turning once.
2. Add garlic; cook and stir 1 minute or until golden brown. Add wine and broth; boil 1 minute. Remove steaks from skillet; cover to keep warm. With wire whisk, stir in mustard until sauce is well blended. Serve sauce over steaks
Cal 160, Fat 8g, sodium 200mg, carb 2g, protein 18g