Filet Mignon with Mushroom-Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This quick but posh dinner for two goes nicely with packaged refrigerated mashed potatoes and bagged salad greens with bottled dressing. 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 |
Directions:
1. Heat a large cast-iron skillet over high heat.
2. Combine first 7 ingredients in a bowl.
3. 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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