Filet Mignon With Sherry-Mushroom Sauce

• 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

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

beef tenderloin, salt, black pepper, butter, mushrooms, shallots, garlic, beef broth, sherry, cornstarch, water

Taken from www.food.com/recipe/filet-mignon-with-sherry-mushroom-sauce-224337 (may not work)