Filet Mignon with Mushroom-Wine Sauce

Ingredients

• 8 ounce beef tenderloin steaks 
• 0.1 teaspoon pepper black
• 0.5 teaspoon bottled garlic minced
• 0.8 teaspoon dijon mustard 
• 2 teaspoons flour all-purpose
• 0.5 cup beef broth 
• 0.5 cup plum brandy sweet
• 1 cup mushrooms 
• 0.3 teaspoon salt 
• 0.3 cup water 

Equipment

• bowl
• frying pan

Directions

1. Heat a large cast-iron skillet over high heat.
2. Combine first 7 ingredients in a bowl.
3. Coat pan with cooking spray.
4. Add steaks to pan; cook 5 minutes on each side or until desired degree of doneness.
5. Remove steaks from pan.
6. Add mushrooms to pan, and cook 3 minutes or until lightly browned.
7. Remove mushrooms from pan.
8. Remove pan from heat; add Marsala, scraping the pan to loosen browned bits. Reduce heat to medium. Return pan to heat.
9. Add broth mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Stir in mushrooms.