Bistro Beef And Mushrooms - cooking recipe

Ingredients

4 (1/4 lb) beef tenderloin steak, cut 3/4 inch thick (about 1 lb. total)
1 tablespoon dijon-style mustard or 1 tablespoon coarse grain mustard
2 tablespoons olive oil or 2 tablespoons garlic-flavored olive oil
8 ounces sliced mushrooms (crimini, shitake, portobello, or button, about 3 cups)
1/3 cup dry red wine or 1/3 cup sherry wine
1 tablespoon white wine worcestershire sauce
2 teaspoons snipped fresh thyme

Preparation

Trim fat from steaks and spread mustard evenly over both sides. In a large skillet heat 1 tablespoon of the oil over medium heat. Add steaks; cook until desired doneness, turning once halfway through cooking (7-10 minutes for medium rare or 10-12 minutes for medium). Transfer to serving platter and keep warm.
Add the reminaing tablespoon oil to drippings in skillet. Add mushrooms; cook and stir for 4 minutes. Stir in wine, Worcestershires sauce, and thyme. Simmer, uncovered, for 3 minutes. Spoon over steaks.