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Beef Tenderloin with Marsala-Mushroom Sauce

Yield 4 servings (serving size: 1 steak and 1/3 cup mushroom sauce)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  5. carbo rating: 6

The Complete Step-by-Step Low Carb Cookbook