Filet Mignon with Sherry-Mushroom Sauce

By bnpolley

Ingredients

• 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick) 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons butter, divided
• 1 1/2 cups presliced mushrooms
• 2 tablespoons chopped shallots
• 1 teaspoon bottled minced garlic
• 1/2 cup fat-free, less-sodium beef broth
• 1/4 cup dry sherry
• 2 teaspoons cornstarch
• 2 teaspoons water

Preparation

Step 1

Sprinkle beef with salt and pepper. Melt 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.
Melt remaining 1 teaspoon butter in pan. Add mushrooms, shallots, and garlic to pan; sauté 3 minutes. Stir in broth and sherry. Combine cornstarch and 2 teaspoons water in a bowl, stirring until smooth. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly.