1/2 cup chopped onion
2 teaspoons oil
1 cup coarsely chopped mushrooms
2 cloves garlic — minced
3/4 cup beef broth
1 tomato — chopped
1/4 cup dry red wine
8 black olives — pitted, chopped
3/4 teaspoon dried thyme
4 club steaks — (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
Watercress sprigs, for garnish — optional
Cook onion in oil in skillet until softened, 5 minutes. Add mushrooms and garlic; cook until very tender, 5 minutes. If too dry, add broth, 1/4 cup at a time. Stir in tomato, wine, olives and remaining broth. Simmer, uncovered, 10 minutes. Add thyme; keep warm.
Meanwhile, heat nonstick skillet. Coat skillet with nonstick cooking spray. Season steaks with salt and pepper. Add to skillet; brown 4 minutes each side for medium-rare or until desired doneness. Remove steaks to platter. Spoon sauce over. Garnish with watercress.