See more
Randy Mayor; Bob Gager Photo by: Randy Mayor; Bob Gager

Filet Mignon with Mushroom-Wine Sauce

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

Cooking Light NOVEMBER 2004

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 318
  • Calories from fat: 31%
  • Fat: 11.1g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 26.3g
  • Carbohydrate: 11.9g
  • Fiber: 0.6g
  • Cholesterol: 78mg
  • Iron: 2.3mg
  • Sodium: 410mg
  • Calcium: 32mg