Beef Tenderloin with Marsala-Mushroom Sauce

Ingredients

• 0.8 cup beef broth 
• 16 ounce beef tenderloin steaks trimmed
• 0.5 teaspoon dijon mustard 
• 1 tablespoon butter light
• 0.5 cup marsala wine 
• 1 teaspoon olive oil 
• 0.5 teaspoon pepper 
• 0.3 teaspoon salt 
• 0.3 cup shallots minced
• 10 ounce mushroom caps 

Equipment

• frying pan

Directions

1. Remove and discard stems from mushrooms; slice mushrooms.
2. Sprinkle steaks with pepper and salt; coat with cooking spray.
3. Place a large nonstick skillet over high heat.
4. Add steaks; cook 3 to 4 minutes on each side or until desired degree of doneness.
5. Place steaks on a platter; keep warm.
6. Heat oil in pan over medium heat until hot; add shallots, and saut 1 minute.
7. Add sliced mushrooms; saut 4 minutes or until tender.
8. Add wine; bring to a boil, reduce heat, and simmer 2 minutes.
9. Add broth and Dijon mustard; boil 5 minutes or until liquid is reduced by half.
10. Remove from heat.
11. Add butter; stir until butter melts. Spoon sauce over steaks.
12. carbo rating: 6