Ingredients

4 beef tenderloin steaks (6 ounces each)

1 teaspoon steak seasoning

2 tablespoons butter

1 cup sliced fresh mushrooms

1/2 cup reduced-sodium beef broth

1/4 cup heavy whipping cream

1 tablespoon steak sauce

1 teaspoon garlic salt with parsley

1 teaspoon minced chives

Sprinkle steaks with steak seasoning. In a large skillet, heat butter over medium heat. Add steaks; cook 4-5 minutes on each side or until meat reaches desired doneness. Remove steaks from pan.

Add mushrooms to skillet; cook and stir over medium-high heat until tender. Add broth, stirring to loosen browned bits from pan. Stir in cream, steak sauce and garlic salt. Bring to a boil; cook and stir 1-2 minutes or until sauce is slightly thickened.

Return steaks to pan; turn to coat and heat through. Stir in chives.