Beef Tenderloin With Marsala-Mushroom Sauce

Oxmoor House
4 servings (serving size: 1 steak and 1/3 cup mushroom sauce)


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10 ounces 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 cups beef broth
1/2 teaspoon Dijon mustard
1 tablespoon light butter


Remove and discard stems from mushrooms; slice mushrooms.

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

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.

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 beef.

Created date

March 2010

Nutritional Information

Calories 231
Fat 10.2 g
Satfat 4.2 g
Protein 26.3 g
Carbohydrate 6.4 g
Cholesterol 75 mg
Iron 4.5 mg
Sodium 404 mg
Caloriesfromfat 41 %
Fiber 0.9 g
Calcium 14 mg