Filet Mignon with Sherry-Mushroom Sauce

Ingredients

• 16 ounce beef tenderloin steaks trimmed ()
• 0.3 teaspoon pepper black
• 1 teaspoon bottled garlic minced
• 2 teaspoons butter divided
• 2 teaspoons cornstarch 
• 0.3 cup cooking sherry dry
• 0.5 cup less-sodium beef broth fat-free
• 1.5 cups pre mushrooms 
• 0.5 teaspoon salt 
• 2 tablespoons shallots chopped
• 2 teaspoons water 

Equipment

• bowl
• frying pan

Directions

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