Filet Mignon with Mushroom-Wine Sauce

Filet Mignon with Mushroom-Wine Sauce
1/2 cup less-sodium beef broth
1/4 cup water
2 teaspoons all-purpose flour
3/4 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 tbsp butter
2 (4-ounce) beef tenderloin steaks
1 cup sliced white button mushrooms
1/2 cup sweet Marsala wine
Heat a large cast-iron skillet over high heat.

Combine first 7 ingredients, broth through salt & pepper, 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.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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