FILET MIGNON WITH SHERRY-MUSHROOM SAUCE

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Make and share this Filet Mignon With Sherry-Mushroom Sauce recipe from Food.com.

Provided by CheesyGal

Categories     Steak

Time 15m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 421.4, Fat 28.7, SaturatedFat 12, Cholesterol 85.5, Sodium 364.6, Carbohydrate 5.2, Fiber 0.3, Sugar 1, Protein 21.2

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