Beef Tenderloin Steaks with Red Wine-Mushroom Sauce

Prep: 1 minute; Cook: 10 minutes
Yield: 4 servings (serving size: 1 steak and 1/4 cup sauce)

Ingredients
4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Butter-flavored cooking spray
1 (8-ounce) package pre-sliced baby Portobello mushrooms
1 cup dry red wine
2 tablespoons butter
1 teaspoon minced fresh rosemary

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