1 1-pound boneless sirloin steak
1 teaspoon dried thyme, crumbled
1/2 teaspoon pepper (coarsely ground preferred)
8 ounces portobello mushrooms, cut into 1-inch squares
1 large red onion, sliced
1/2 cup fat-free, no-salt-added beef broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce (lowest sodium available)
2 tablespoons brandy (optional)

Discard all visible fat from the steak. Cut into 4 pieces. Sprinkle both sides with the thyme and pepper.

Heat a large nonstick skillet over medium-high heat. Cook the steak for 4 to 6 minutes on each side, or to the desired doneness. Transfer to a platter and cover with aluminum foil to keep warm.

In the same skillet, cook the mushrooms and onion over medium-high heat for 1 to 2 minutes, or until the onion is tender-crisp, stirring occasionally.

Stir in the remaining ingredients. Cook for 5 to 6 minutes, or until the mushrooms are tender and the liquid is reduced by half, stirring occasionally. Spoon over the steak.

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