Beef Tenderloin with Marsala-Mushroom Sauce

Oxmoor House
The mushroom sauce is a great low-carb sauce because it's not thickened with flour or cornstarch. This is a wine- and broth-based sauce, and the flavors are concentrated as the mixture is reduced.
4 servings (serving size: 1 steak and 1/3 cup mushroom sauce)


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10 ounce shiitake mushrooms
4 (4-ounce) beef tenderloin steaks, trimmed
1/2 teaspoon pepper
1/4 teaspoon salt
Cooking spray
1 teaspoon olive oil
1/4 cup minced shallots
1/2 cup Marsala wine
3/4 cup beef broth
1/2 teaspoon Dijon mustard
1 tablespoon light butter


1. Remove and discard stems from mushrooms; slice mushrooms.

2. Sprinkle steaks with pepper and salt; coat with cooking spray. Place a large nonstick skillet over high heat. Add steaks; cook 3 to 4 minutes on each side or until desired degree of doneness. Place steaks on a platter; keep warm.

3. Heat oil in pan over medium heat until hot; add shallots, and sauté 1 minute. Add sliced mushrooms; sauté 4 minutes or until tender. Add wine; bring to a boil, reduce heat, and simmer 2 minutes.

4. Add broth and Dijon mustard; boil 5 minutes or until liquid is reduced by half. Remove from heat. Add butter; stir until butter melts. Spoon sauce over steaks.

carbo rating: 6

Created date

April 2008

Nutritional Information

Calories 231
Caloriesfromfat 0.0 %
Fat 10.2 g
Satfat 4.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.3 g
Carbohydrate 6.4 g
Fiber 0.9 g
Cholesterol 75 mg
Iron 4.5 mg
Sodium 404 mg
Calcium 14 mg