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    Servings: Not specified

    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

    Parsed from recipe text (no separate ingredient records).

    Comments

    Cooking Method: Boil-Simmer Prep Time: 30 Cooking Time: 10-20 minutes Makes: 6 servings (1 steak each)
    Peppermint Bark View Edit