• Heat oven to 400 degrees F. Coat baking sheet with nonstick vegetable-oil cooking spray.

  • Season potato pieces with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place potatoes on baking sheet. Lightly coat potatoes with cooking spray.

  • Bake potatoes in 400 degree F oven until tender, about 30 minutes, turning over halfway through baking.

  • While potatoes are baking, heat large nonstick skillet over medium heat. Coat with nonstick cooking spray. Season steaks with remaining salt and pepper. Add steaks to skillet; sauté about 3 minutes per side for medium-rare or longer for desired doneness. Remove steaks from skillet to platter; keep warm.

  • Add the shallot, mushrooms and garlic to skillet; sauté for 5 minutes. Add sherry to skillet; cook for 1 minute. In small bowl, stir together the cornstarch and beef broth until well blended. Add to skillet; cook, stirring occasionally, until sauce is thickened, 2 to 3 minutes. Stir in mustard and parsley. Return steak to skillet; cook until steak is heated through, 1 to 2 minutes.

  • Remove steak to cutting board; slice steak. Serve with potatoes and green beans. Spoon mushroom sauce over steak and potatoes. Makes 4 servings.

Nutrition Facts

324 calories; 9 g total fat; 3 g saturated fat; 64 mg cholesterol; 877 mg sodium. 28 g carbohydrates; 6 g fiber; 32 g protein;