Filet Mignon with Mushroom Wine Sauce

Makes 2 servings

1 cup mushrooms
½ cup low-sodium beef broth
¼ cup water
2 tsp. flour
¾ tsp. Dijon mustard
½ tsp. garlic
¼ tsp. salt
1/8 tsp. black pepper
2 (4oz) beef tenderloin steaks
Cooking spray
½ cup sweet Marsala

1. Slice mushrooms and mince garlic, set aside. In medium bowl combine beef broth, water, flour, Dijon mustard, garlic, salt, and pepper.
2. Coat pan with cooking spray and add steaks. Cook steaks for 5 minutes on each side or until desired doneness. Remove steaks from pan. Add mushrooms to pan, and cook 3 minutes or until lightly browned. Remove mushrooms from pan.
3. Move pan from heat; add Marsala. Reduce heat to medium and return pan to heat.
4. Add broth mixture to pan; bring to boil. Cook for one minute while stirring frequently. Stir in Mushrooms. Place sauce over steaks.

Nutrition Analysis per serving (1 steak and ¼ cup sauce): 340.5 calories, 9g fat, 34.5g protein, 12g carbohydrate, 0.5g fiber, 527.5 mg sodium

500 Club Portion Plate
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