Marsala Mushroom Beef Tenderloin

First, I want to announce the El Tacodor winner. Congrats to Dawn from Vanilla Sugar who has won the dinner prize pack! Dawn, please email me your address and My Blogspark/ Old El Paso will ship out your prize.

Now for some good stuff. I just loved making this dinner! It was quick and easy, lower in calories and tasted like something you would get at a restaurant. What else is there to a good dinner? I served it with some roasted potatoes and a green salad. And now I am getting all kinds of favors done from the husband. Hubby, please clean the garage. Hubby, can you empty the dishwasher while I am making tenderloin? Hubby, do you mind scrubbing the toilets while I cook dinner? Okay, I am exaggerating a little but he really was impressed with this dinner.

The great thing is that this dinner was not expensive at all. I bought a whole beef tenderloin from the grocery store when it was on sale for $4.99 per pound. I had the butcher trim it for me and cut it into individual steaks and roasts.  I am set for a while. Or at least for my next honeydo list!

Marsala Mushroom Tenderloin

4 (6 ounce) beef tenderloin steaks, cut about 1 1/2 inch thick
1 TBS steak seasoning
10 ounces sliced mushrooms
1 TBS flour
1 TBS butter
1 TBS olive oil
1/2 cup Marsala wine
1/2 cup low sodium beef broth
1 TBS soy sauce ( I used lower sodium)
2 TBS fresh chopped parsley
salt and pepper to taste

Rub the steaks with the seasoning and sprinkle the mushrooms with the flour. Set aside. In a large frying pan, melt the butter and add the oil to the pan. Bring to medium high heat and sear the steaks for 3 to 5 minutes on each side, depending on how rare you like them cooked. Remove steaks from the pan and keep warm. Add mushrooms, reduce heat to medium and saute for 3 to 4 minutes. Add the wine, beef broth and soy sauce to the pan. Stir well and cook until mushrooms are tender ans sauce is slightly reduced. Add the parsley and place the steaks back in the pan to warm and pour the sauce over them. Season with salt and pepper to taste. Makes 4 servings.