Prep Time

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Serves: 2
Serving Size: 1/2 of yield


  • 1.00 medium (thinly sliced) (110.000g)    onion(s)
  • 0.50 cup sliced (121.000g)    Portobello mushrooms
  • 0.25 cup (45.000g)    Marsala wine
  • 6.00 oz (28.300g)    filet mignon, trimmed of fat
  • 0.25 cup (60.000g)    parsley


  1. Coat pan with non-fat cooking spray and sauté onions over low heat for 3-5 minutes. Remove onions and set aside.
  2. Spray pan again and add mushrooms, cooking for 2-3 minutes. Add wine and simmer until sauce reduces.
  3. Place a separate pan over medium-high heat and coat with cooking spray.
  4. Slice filet mignon and season to taste. Cook filets about 2 minutes on each side (medium) or until desired doneness.
  5. Add parsley and onions to Marsala sauce, stirring for 2-3 minutes.
  6. Spoon sauce onto plate and top with filets. Drizzle remaining sauce on top.

Additional Notes