Creamy Steak Dijon

From the Recipe Cove website.

3/4 lb. beef tenderloin, trimnmed and cut into 1 1/2-inch chunks
3/4 tsp. salt
1/4 tsp. black pepper
3 tsp. extra-virgin olive oil
1 (8 oz) package sliced fresh cremini mushrooms
2 large shallots, minced
1 1/2 cup reduced-sodium beef broth
1/3 cup fat-free sour cream
1 Tbsp. whole-grain Dijon mustard

Instructions:

1. Sprinkle the beef with 1/4 tsp of the salt and 1/8 tsp. of the pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook, stirring, until browned and cooked through, about 4 minutes. Transfer to a large plate.

2. Heat the remaining 1 tsp. of oil in the skillet over medium-high heat. Add the mushrooms and the remaining 1/2 tsp of salt and 1/8 tsp of pepper; cook, stirring occasionally until the mushrooms start to release their liquid, about 1 minute. Add the shallots and cook, stirring frequently, until the shallots are softened and the mushrooms are browned, about 3 minutes. Stir in the broth and bring to a boil. Cook until reduced by one half, about 6 minutes.

3. Stir in the beef and cook until heated through, about 1 minute. Remove the skillet from the heat; stir in the sour cream and mustard.

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