Skillet Filets Mignons

• 6 (6-ounce) beef tenderloin steaks
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/4 cup butter or margarine, divided
• 1 tablespoon olive oil
• 1 (8-ounce) package fresh mushrooms, thinly sliced
• 1/2 cup dry sherry*
• 1/2 cup whipping cream
• Garnish: fresh flat-leaf parsley sprigs

1. Sprinkle beef evenly with salt and freshly ground pepper.
2. Melt 2 tablespoons butter with oil in a large skillet over medium-high heat; add steaks, and cook 8 minutes. Turn and cook 5 more minutes or to desired degree of doneness. Remove steaks from skillet, reserving drippings in pan. Keep steaks warm.
3. Melt remaining 2 tablespoons butter in skillet over medium-high heat; add mushrooms, and saute 3 to 4 minutes. Remove mushrooms from skillet.
4. Add sherry and cream to skillet; cook, stirring constantly, over high heat 1 to 2 minutes or until thickened. Stir in mushrooms. Serve mixture over beef; garnish, if desired.
5. *1/4 cup beef broth may be substituted.

beef tenderloin, salt, freshly ground pepper, butter, olive oil, fresh mushrooms, dry sherry, whipping cream, parsley

Taken from www.myrecipes.com/recipe/skillet-filets-mignons (may not work)