Filet Mignon with Mushroom-Wine Sauce

Randy Mayor; Bob Gager
This quick but posh dinner for two goes nicely with packaged refrigerated mashed potatoes and bagged salad greens with bottled dressing.

Yield:

2 servings (serving size: 1 steak and 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 318
Caloriesfromfat 31 %
Fat 11.1 g
Satfat 4.2 g
Monofat 4.5 g
Polyfat 0.6 g
Protein 26.3 g
Carbohydrate 11.9 g
Fiber 0.6 g
Cholesterol 78 mg
Iron 2.3 mg
Sodium 410 mg
Calcium 32 mg

Ingredients

1/2 cup less-sodium beef broth
1/4 cup water
2 teaspoons all-purpose flour
3/4 teaspoon Dijon mustard
1/2 teaspoon bottled minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
Cooking spray
2 (4-ounce) beef tenderloin steaks
1 cup presliced mushrooms
1/2 cup sweet Marsala

Preparation

Heat a large cast-iron skillet over high heat.

Combine first 7 ingredients in a bowl.

Coat pan with cooking spray. Add steaks to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from pan. Add mushrooms to pan, and cook 3 minutes or until lightly browned. Remove mushrooms from pan. Remove pan from heat; add Marsala, scraping the pan to loosen browned bits. Reduce heat to medium. Return pan to heat. Add broth mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Stir in mushrooms.

Note:

November 2004