Filet Mignon with Mushroom Wine Sauce

Photo courtesy Taste of Home

Makes 2 servings


  • 1 cup mushrooms
  • 1/2 cup low sodium beef broth
  • 1/4 cup water
  • 2 tsp. flour
  • 3/4 tsp Dijon mustard
  • 1/2 tsp garlic
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 4-ounce beef tenderloin steaks
  • Cooking spray
  • 1/2 cup Marsala wine (or other dry white wine)


Slice mushrooms and mince garlic; set aside. In a medium bowl combine beef broth, water, flour, Dijon mustard, garlic, salt, and pepper.

Coat a medium skillet with cooking spray and add steaks. Cook steaks for 5 minutes on each side or until desired doneness is reached. Remove steaks from pan. Add mushrooms to pan and cook for 3 minutes, until lightly browned. Remove mushrooms from pan.

Remove pan from heat; add Marsala. Reduce heat to medium and return pan to heat. Add broth mixture & bring to boil. Cook for one minute while stirring frequently. Stir in mushrooms. Spoon over steaks.

Nutrition analysis per serving: 340 calories, 9 g fat, 35 g protein, 12 g carbohydrate, 1 g fiber, 528 mg sodium

500 Club Portion Plate
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