Filet Mignon with Mushroom-Wine Sauce

This quick but posh dinner for two goes nicely with packaged refrigerated mashed potatoes and bagged salad greens with bottled dressing.

Yield: 2 servings (serving size: 1 steak and 1/4 cup sauce)

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

Preparation

Heat a large cast-iron skillet over high heat.

Combine first 7 ingredients in a bowl.

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.

Nutritional Information

Calories:

318 (31% from fat)

Fat:

11.1g (sat 4.2g,mono 4.5g,poly 0.6g)

Protein:

26.3g

Carbohydrate:

11.9g

Fiber:

0.6g

Cholesterol:

78mg

Iron:

2.3mg

Sodium:

410mg

Calcium:

32mg