Shelly's Recipe

BEEF TENDERLOIN WITH MARSALA-MUSHROOM SAUCE

Category: Roasts/Tenderloin - Beef

10 oz shiitake mushrooms
4 (4-oz) beef tenderloin steaks, trimmed
1/2 tsp pepper
1/4 tsp salt
Cooking spray
1 tsp olive oil
1/4 cup minced shallots
1/2 cup Marsala wine
3/4 cup beef broth
1/2 tsp Dijon mustard
1 tbsp light butter

Remove and discard stems from mushrooms; slice mushrooms.

Sprinkle steak with pepper and salt; coat with cooking spray. Heat a large nonstick skillet over high heat. Add beef; cook 3 to 4 minutes on each side or until desired degree of doneness. Place beef on a platter; keep warm.

Heat oil in pan over medium heat until hot; add shallots, and saute 1 minute. Add sliced mushrooms; saute 4 minutes or until tender. Add wine; bring to a boil, reduce heat, and simmer 2 minutes.

Add broth and Dijon mustard; boil 5 minutes or until liquid is reduced by half. Remove from heat. Add butter; stir until butter melts. Spoon sauce over beef. Serves 4