Instructions: 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.

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