2 (1/4 lb each)beef tenderloin steaks
1 tsp flour
1 tsp Worchesershire sauce
1 tsp catsup
1 tsp steak sauce
1/2 tsp ground mustard
1/4 lb baby portobello mushrooms, sliced
dash of fresh ground black pepper
1/8 tsp salt, optional
1 tbsp chives, optional
Coat a large nonstick skillet with nonstick cooking spray. Over medium-high heat, brown the steaks on both sides. Remove from pan, keeping warm.
Reduce the heat under the skillet to medium and stir in 1/2 cup of the beef broth, loosening up the browned bits on the pan. Cook for 2 to 3 minutes until the liquid is reduced by half. Combine the flour and remaining 1/2 cup of beef broth whisking until smooth. Whisk into the skillet. Add the Worcestershire sauce, catsup, and steak sauce along with the ground mustard. Bring the sauce mixture to a boil.
Once sauce starts to boil, return the steaks to the skillet. Add the sliced mushrooms. Cook to to 6 minutes on each side until the steaks reach the doneness you prefer. Sprinkle with the pepper. Also sprinkle with salt and/or chives, if using.