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.
How to Make It
Step 1
Remove and discard stems from mushrooms; slice mushrooms.
Step 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.
Step 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.
Step 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.
Step 5
carbo rating: 6
The Complete Step-by-Step Low Carb Cookbook
Marlene92's Review
This was excellent! It was easy to prepare and absolutely delicious. My husband raved about it. Served it with mashed potatoes and fresh asparagus.
Carolinabev's Review
This was an excellent dish. Company worthy! Served with rice and sauteed spinach. Definitely a favorite at my house.
mcoberly's Review