Beef Tenderloin with Mushroom Gravy

I tried this recipe, found on weightwatchers.com, and it was SO delicious... delicious enough that I didn't even get a picture taken of it because we ate it right up!  Trust me though, it looked as good as it tasted, and wasn't really very difficult at all to make.

Makes 4 servings, 7 Points Plus each

Ingredients:
3/4 pound(s) raw lean beef tenderloin, trimmed of all visible fat
3/4 tsp Durkee Ground Cumin Seed, or other brand
3/4 tsp table salt
1/4 tsp black pepper, freshly ground
2 tsp olive oil
2 medium onion(s), thinly sliced
8 oz mushroom caps, fresh, sliced
3 clove(s) (medium) garlic clove(s), minced
1 1/2 cup(s) Swanson 50% less sodium beef broth, or other brand
1 tsp Worcestershire sauce
Instructions:
1.  Preheat the oven to 425°F. Spray the rack of a roasting pan with olive oil nonstick spray and place in the pan.
2.  Sprinkle the beef with 1⁄2 teaspoon of the cumin, 1⁄2 teaspoon of the salt, and 1⁄8 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook, turning occasionally, until well browned, 6–8 minutes.
3.  Place the beef on the rack in the pan and roast until an instant-read thermometer inserted in the center registers 135°F, 25–30 minutes. Transfer to a platter and let stand 10 minutes (The internal temperature will increase to 145°F for medium-rare.)
4.  Meanwhile, heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the onions, mushrooms, garlic, and the remaining 1⁄4 teaspoon cumin, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper; cook, stirring occasionally, until the onions and mushrooms are browned and softened, 9–10 minutes. Add the broth and Worcestershire sauce; bring to a boil. Boil until the liquid is reduced by about one-third, 7–8 minutes. Yields 2 slices beef with 3 tablespoons sauce per serving.

*Notes*
I changed some things up a bit--I couldn't find a beef tenderloin roast that was this small, but I was able to find beef tenderloin steaks, so I used them instead.  Because they were smaller individually than a roast, I browned for less time (about 4 minutes total) and cooked them on 350 for 25 minutes.  They were cooked perfectly & SO tender!  I also used 2 cups beef broth, as that's what comes in a can & I didn't feel like wasting 1/2 cup of perfectly good beef broth.  Because this made it a little more liquid-y, I added a tsp flour (cornstarch would work too) to thicken it a bit more. 
 
Again, this stuff was SO good and I'd highly recommend it!