Yield: 2 servings (serving size: 1 steak and 1/4 cup 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 bottled minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
2 (4-ounce) beef tenderloin steaks
1 cup presliced mushrooms
1/2 cup sweet Marsala
Heat a large cast-iron skillet over high heat.
Combine first 7 ingredients 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.
CALORIES 318 (31% from fat); FAT 11.1g (sat 4.2g,mono 4.5g,poly 0.6g); IRON 2.3mg; CHOLESTEROL 78mg; CALCIUM 32mg; CARBOHYDRATE 11.9g; SODIUM 410mg; PROTEIN 26.3g; FIBER 0.6g