12 oz. boneless beef tri-tip steak or sirloin tip steak, cut into 1-inch pieces, patted dry
1/4 teaspoon salt
1/8 teaspoon pepper
12 oz. crimini mushrooms, sliced (about 4 cups)
1/3 cup minced shallots
1/2 teaspoon dried thyme
1/3 cup port or Madeira or additional beef broth
3/4 cup lower-sodium beef broth
1 teaspoon Worcestershire sauce
2 tablespoons water
1 tablespoon cornstarch
1/3 cup nonfat plain Greek yogurt
4 teaspoons coarse-grain Dijon mustard
4 teaspoons chopped fresh parsley
1. Sprinkle beef with salt and pepper. Heat 2 teaspoons of the oil in large skillet over medium-high heat until hot. Add beef; cook 3 to 5 minutes or until browned and rare to medium-rare in center, turning often. Remove beef.
2. Add remaining 2 teaspoons oil to skillet. Add mushrooms; cook over medium-high heat 3 to 5 minutes or until tender, stirring occasionally. Add shallots and thyme; cook and stir 30 seconds. Add port; bring to a boil. Cook 1 minute. Stir in broth and Worcestershire sauce; bring to a boil. Boil 2 minutes, stirring occasionally.
3. Meanwhile, stir water and cornstarch in small cup until smooth; stir into sauce. Cook 1 minute or until thickened, stirring constantly. Reduce heat to low; stir in yogurt and mustard until smooth. Return beef and any accumulated juices to skillet; cook 30 to 60 seconds or until heated through. Do not overcook (beef should remain pink in center). Sprinkle with parsley.
4. (3/4-cup) servings
PER SERVING: 240 calories, 8.5 g total fat (1.5 g saturated fat), 29 g protein, 11.5 g carbohydrate, 60 mg cholesterol, 410 mg sodium, 1 g fiber