Sherry-Garlic Beef and Mushrooms

• 12 cup fresh parsley leaves
• 8 garlic cloves
• 14 cup extra virgin olive oil
• 2 lbs beef tenderloin or 2 lbs sirloin beef, well trimmed, cut into bite sized pieces
• coarse salt and pepper
• 20 large mushroom caps
• 1 cup dry sherry

1. Place parsley and peeled garlic in food processor and chop.
2. Heat a large, heavy skillet over high heat.
3. To the hot skillet, add about 2 tablespoons extra-virgin olive oil.
4. Add meat and sear the pieces on all sides to brown it evenly.
5. Add half of the garlic and parsley mixture to the pan and stir to distribute evenly.
6. Season meat with salt and pepper.
7. Add 1/2 cup sherry and stir to deglaze the pan.
8. Transfer to a serving dish and cover with loose foil to keep warm.
9. Return pan to heat.
10. Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan.
11. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry.
12. Reduce sherry while scraping up pan drippings.
13. Pour over meat in serving dish.

parsley, garlic, extra virgin olive oil, beef tenderloin, salt, mushroom caps, sherry

Taken from www.food.com/recipe/sherry-garlic-beef-and-mushrooms-123763 (may not work)