Filet Mignon with Mushroom-Wine Sauce


Filet Mignon with Mushroom-Wine Sauce

From: Bob Gager


  • 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


  1. Heat a large cast-iron skillet over high heat.
  2. Combine first 7 ingredients in a bowl.
  3. 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.