From Alice Brennan's "Cooking Light" (2004). This is a superb steak sauce.

Ingredients

4 (4-ounce) beef tenderloin steaks, trimmed (1 to 1.5 inch thick)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup less-sodium beef broth
1/4 cup dry red wine
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 1/2 tablespoons capers
2 teaspoons butter

Preparation

Sprinkle steaks with salt and pepper. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add steaks; cook 3 minutes on each side or until browned. Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness. Place steaks on a platter; keep warm.

Add the broth, wine, mustard, and Worcestershire sauce to pan; cook 30 seconds, stirring with a whisk to combine. Remove from heat; add capers and butter, stirring until butter melts. Serve over steaks.

...............

(Jon) - I must do meat on the range or in the oven come winter. Discovering how to pan-fry steaks was an enlightening taste for me. It is how the great steak houses of San Francisco do theirs, and I suspect certain steaks are done in the skillet at Morton's and Ruth's Chris. The best part of this one is the sauce. It is a glaze and really compliments the steak.