Beef Tenderloin With Marsala-Mushroom Sauce
- 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
- Remove and discard stems from mushrooms; slice mushrooms.
- 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.
- Heat oil in pan over medium heat until hot; add shallots, and saute 1 minute. Add sliced mushrooms; saute 4 minutes or until tender. Add wine; bring to a boil, reduce heat, and simmer 2 minutes.
- 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.
- carbo rating: 6
shiitake mushrooms, beef tenderloin, pepper, salt, cooking spray, olive oil, shallots, marsala wine, beef broth, mustard, light butter
Taken from www.myrecipes.com/recipe/beef-tenderloin-with-marsala-mushroom-sauce (may not work)