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Filet Mignon with Mushroom-Wine Sauce

Randy Mayor; Bob Gager
Yield 2 servings (serving size: 1 steak and 1/4 cup sauce)
This quick but posh dinner for two goes nicely with packaged refrigerated mashed potatoes and bagged salad greens with bottled dressing.

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

Nutrition 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

How to Make It

  1. Heat a large cast-iron skillet over high heat.

    Cutting Steaks
  2. Combine first 7 ingredients in a bowl.

  3. 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.