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 contributes recipes via homeharv.wordpress.com, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. 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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