Peppered Steaks with Shiitake Mushroom Sauce

Directions

Place steaks on large plate. Combine peppercorns, 1/2 teaspoon thyme, the oregano and salt in small bowl. Sprinkle over both sides of steaks; press into steaks to secure. Spray large skillet with cooking spray; heat over medium heat 1 minute. Add steaks; cook 9 to 10 minutes for medium-rare doneness, turning after 5 minutes. Remove steaks from skillet; cover to keep warm. Add water and bouillon to same skillet. Bring to a boil over medium-high heat. Add mushrooms; cook 2 minutes, or until mushrooms are tender, stirring frequently. Beat milk, flour and remaining 1/2 teaspoon thyme in small bowl with wire whisk until well blended. Add to skillet; mix well. Reduce heat to low. Cook 2 minutes, or until thickened, stirring constantly. Simmer an additional 2 minutes, stirring frequently. Stir in sour cream; cook 1 minute, or until heated through. Spoon over steaks. Sprinkle with chives.

Ingredients

• 1-1/2 pounds beef tenderloin, well trimmed, cut into 6 steaks (each about 1 inch thick)
• PAM® Original No-Stick Cooking Spray
• 1-1/2 teaspoons dried green or black peppercorns, crushed
• 1 teaspoon dried thyme leaves, divided
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon salt
• 1/2 cup water
• 1/2 teaspoon instant beef bouillon granules
• 1 cup sliced fresh shiitake or button mushrooms, (about 4 ounces)
• 3/4 cup low-fat milk
• 2 tablespoons all-purpose flour
• 2/3 cup reduced-fat sour cream
• 1 tablespoon chopped fresh chives

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