4 beef tenderloin steaks, cut 1 inch thick (mine were a little over 1 1/2 inches)
1 tablespoon olive oil
8 oz fresh mushrooms sliced
1/4 cup seasoned beef broth
1/4 cup whipping cream (not heavy)
In large skillet cook steaks in hot oil over medium heat until desired doneness, turning once (allow 7-9 minutes for medium-rare, or 10-13 minutes for medium doneness. Transfer steaks to serving platter; keep warm.
In the same skillet cook and stir mushrooms for 4 to 5 minutes or until tender. Stir in broth and cream. Cook and stir over medium heat about 2 minutes or until slightly thickened. Spoon mixture over steaks and serve.