Creamy Beef

1lb Beef Tenderloin, trimmed and cut into 1 1/2 inch chunks
1/4 tsp black pepper
3 tsp extra-virgin olive oil
1 (8oz) package of sliced fresh cremini mushrooms
1 large shallot, minced
1.5 c reduce sodium beef broth
1/3 c low fat sour cream
1 tbsp whole-grain Dijon mustard

1. Sprinkle the beef with 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 brown and cooked through, about 4 minutes. Transfer to large plate.
2. Heat remaining 1 tsp of oil in the skillet over medium-high heat. Add Mushrooms and the remaining 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 about half, about 6 minutes.
3. Stir in the beef and cook until heated through, about one minute. Remove the skillet from the heat; stir in sour cream and mustard.
To reduce the calories change the low fat sour cream to non fat sour cream
Serving size approx 2/3

Number of Servings: 4

Recipe submitted by SparkPeople user MELANN44.