This recipe originally ran on my website 9/4/2011. It gets a rerun today because, I’ve been doing the dairy-free diet for a few months and it’s been hard to find good recipes without butter, cheese or milk – for a wine drinker! Which means I’ve had enough salads, sandwiches, and soy desserts and I want meatier (literally) recipes that I can pair with a good bottle of wine.
This one surprised me. No butter? Just a little cooking spray used one-time-only? Chef Lance really knows his way around…my problem. I’ve since messaged him on Facebook and he promised he’d dream up some more recipes for us soon.
(Note: The dairy free diet was ordered by my MD for an allergy. Going off dairy, however, didn’t change my symptoms but – I feel so much better. I don’t ever feel bloated – unless I overdue the hummus – and I LOST 7 POUNDS. Ladies, and gents, when was the last time you lost weight and kept it off? I do spin classes, I’ve dieted…nothing ever made a dent. So, though I miss my Brie toasted on French bread and Stilton Blue with dessert wine, I am not going back to the dairy aisle.)
We paired a 70% Syrah and 10% Grenache Noir Le Jas Des Papes Chateauneuf du Pape with this dinner and I’m pleased to say, It made me very happy. And for once, I have no changes in italics:
Filet Mignon with Mushroom-Wine 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.
Serves – 2