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.