4 (4 oz.) beef tenderloin steaks (about 1 inch thick)

1/2 tsp. freshly ground pepper

Vegetable cooking spray

1 TBS. Dijon mustard

1 TBS. Worcestershire sauce

1/2 cup minced onion

1 (8 oz.) package sliced fresh mushrooms

1 tsp. dried thyme

1 tsp. 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

WW Points: 5 pt.

WW Quick, Light and Healthy Cookbook