FILET MIGNON WITH MUSHROOM-WINE SAUCE
This quick but posh dinner goes well with Coeur d'Alene Cellars Opulence.
1 1/2 cups beef broth
3/4 cup water
2 tablespoons flour
1 1/2 teaspoons Dijon mustard
3/4 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon pepper
6 (4-ounce) beef tenderloin steaks
3 cups sliced mushrooms
1 cup sweet Marsala
Combine first 7 ingredients in a bowl. Heat large cast-iron skillet over high heat.
Coat pan with cooking spray. Add steaks and cook 5 minutes on each side or until desired degree of doneness. Remove from pan and cover. Quickly brown mushrooms. Add broth mixture and cook, stirring until thick. Add wine and remove from heat. Spoon over steaks. Serves 6.