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

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 saute 1 minute. Add sliced mushrooms; saute 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

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)