Filet Mignon with Mushroom Wine Sauce
By á-3664
Rate this recipe
5/5
(1 Votes)
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
Details
Preparation
Step 1
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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