Beef Tenderloin with Marsala-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.

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 0.0%
  • Fat: 10.2g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26.3g
  • Carbohydrate: 6.4g
  • Fiber: 0.9g
  • Cholesterol: 75mg
  • Iron: 4.5mg
  • Sodium: 404mg
  • Calcium: 14mg

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

Preparation

  1. 1. Remove and discard stems from mushrooms; slice mushrooms.
  2. 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. 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. 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
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