Filet Mignon With Sherry-Mushroom Sauce - cooking recipe

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 reduced-sodium fat-free beef broth
1/4 cup dry sherry
2 teaspoons cornstarch
2 teaspoons water

Preparation

Sprinkle beef with salt and pepper.
Melt 1 tsp 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 tsp butter in pan.
Add mushrooms, shallots, and garlic to pan; saute 3 minutes.
Stir in broth and sherry.
Combine cornstarch and 2 tsp water in a bowl, stirring until smooth.
Add cornstarch mixture to pan; bring to a boil.
Cook 1 minute, stirring constantly.