Making this again for Valentine's Day. It's simple, elegant and delicious. Great entree for company and easy to double. I use grass fed beef-melt in your mouth goodness. Served with roasted potatoes with rosemary and garlic and green beans. Could not be easier!
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)
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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
- 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.
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