Filets With Mushroom & Brandy Cream Sauce

• 3/4 cup sliced fresh mushrooms
• 3/4 cup sliced baby portobello mushrooms
• 3/4 cup sliced fresh shiitake mushrooms
• 3/4 cup fresh oyster mushrooms
• 1-1/2 teaspoons chopped shallot
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1/2 cup brandy
• 1 cup beef broth
• 1/2 cup heavy whipping cream
• 4-1/2 teaspoons cornstarch
• 4-1/2 teaspoons water
• 1/4 teaspoon salt
• 4 beef tenderloin steaks (6 ounces each)

1. In a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add brandy; cook over medium heat until liquid is evaporated.
2. Add broth and cream; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine cornstarch and water until smooth; stir into skillet. Return to a boil; cook and stir for 1-2 minutes or until thickened. Stir in salt.
3. Meanwhile, grill steaks, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Serve with sauce.

mushrooms, baby portobello mushrooms, shiitake mushrooms, fresh oyster mushrooms, shallot, butter, garlic, brandy, beef broth, heavy whipping cream, cornstarch, water, salt, beef tenderloin

Taken from www.tasteofhome.com/recipes/filets-with-mushroom-brandy-cream-sauce/ (may not work)