Beef Tenderloin Steaks with Shiitake Mushroom Sauce

4 beef tenderloin steaks, trimmed
1/2 tsp. salt
2 tsp. margarine
2 garlic cloves, minced
4 cups (8oz.) thinly sliced shiitake mushroom caps
1/2 tsp. chopped fresh thyme
2 tbsp. balsamic vinegar
1 t tbsp. water
1 tsp. soy sauce
1 tbsp. fresh thyme leaves

Sprinkle steaks with 1/4 tsp. salt. Heat a large nonstick skillet over medium-high
heat. Coat pan with cooking spray. Add steaks to pan; sauté 3 minutes on each
side or until desired degree of doneness. Transfer steaks to a serving platter.

Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds
or until foam subsides. Add garlic to pan; sauté 30 seconds, stirring
constantly. Add mushrooms, 1/2 tsp. chopped thyme, remaining salt to pan;
sauté 3 minutes or until mushrooms are tender, stirring frequently.

Stir in vinegar, water, and soy sauce; cook 1 minute or until liquid almost
evaporates. Spoon mushroom mixture over steaks.

4 servings