Beef Tenderloin with Marsala-Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
10 ounce shiitake mushrooms |
4 (4-ounce) beef tenderloin steaks, trimmed |
1/2 teaspoon pepper |
1/4 teaspoon salt |
cooking spray |
1 teaspoon olive oil |
1/4 cup minced shallots |
1/2 cup marsala wine |
3/4 cup beef broth |
1/2 teaspoon dijon mustard |
1 tablespoon light butter |
Directions:
1. Remove and discard stems from mushrooms; slice mushrooms.
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.
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.
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.
5. carbo rating: 6
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