INGREDIENTS
6 beef tenderloin steaks (about 1 1/2 pounds)
1 1/2 teaspoons dried whole green peppercorns crushed, or 1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
Non stick spray coating
1/3 cup water
1/2 teaspoon instant beef bouillon granules
1 cup sliced fresh mushrooms
3/4 cup milk
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme, crushed
2/3 cup sour cream
1 tablespoon snipped chives

METHOD Trim any fat from the meat. Combine the pepper, oregano, salt and the first 1/2 teaspoon of thyme and sprinkle each side of the steaks with the mixture. Press into the meat. Spray a large, cold, nonstick skillet with the nonstick spray coating. Preheat skillet. Add steaks to the skillet and cook over medium heat for 6 minutes. Turn and cook for 5 to 6 minutes more for medium doneness, don’t over cook the steaks. Remove meat from skillet. Cover and keep warm. Add water and bouillon granules to skillet. Bring to boil, and add mushrooms. Cook about 2 minutes or until tender. Stir together milk, flour, and the last 1/2 teaspoon of thyme. Add to skillet. Cook and stir until thickened and bubbly. Stir in sour cream and heat through out, but do not boil! To serve, spoon sauce over steaks and garnish with chives. Makes 6 servings. VARIATIONS Lower calorie: Use skim milk, and fat-free or light dairy sour cream.