(8-oz.)
pkg. mushrooms, cut into 1/4-inch thick slices
2
tbsp.
finely chopped shallots or onion
2 to 3
tsp.
garlic pepper
1
lb.
beef petite filet medallions, cut 3/4-inch thick
2
tsp.
olive oil, divided
2
tbsp.
dry cooking sherry
1/4
cup
low-sodium beef broth
1
tbsp.
Dijon-style mustard
2
tsp.
Worcestershire sauce
2
tbsp.
chopped parsley (optional)
Directions
For sauce, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove from skillet; set aside. Wipe skillet with paper towels.
Press garlic pepper evenly onto beef medallions. Heat 1 teaspoon of the oil in same skillet over medium-high heat. Place half of beef in skillet, cook 5 to 6 minutes for medium-rare to medium, turning once. Remove; keep warm. Repeat with remaining 1 teaspoon oil and beef.
Add sherry to skillet; cook and stir over medium heat until browned bits attached to skillet are dissolved. Stir in beef broth, mustard and Worcestershire sauce. Add mushroom mixture; cook and stir until sauce is slightly thickened. Add beef; stir to coat with sauce. Sprinkle with parsley, if desired.
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