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