4 (4 ounce) beef tenderloin steaks (about 1 inch thick)
1/2 teaspoon freshly ground pepper
Vegetable cooking spray
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup minced onion
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon dried thyme
1 teaspoon minced garlic
1/4 cup dry red wine

Sprinkle steaks with pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook 3 additional minutes, turning once.

Remove steaks from skillet; spread mustard over steaks, and top with Worcestershire sauce. Set aside, and keep warm.

Coat skillet with cooking spray; add onion, and cook, stirring constantly, 2 minutes Add mushrooms and remaining 3 ingredients; cook, stirring constantly, 5 minutes.

Return steaks to skillet. Cook 4-5 minutes or to desired degree of doneness. Transfer steaks to four individual serving plates; spoon mushroom mixture over steaks.

Yields 4 servings.

5 WW points