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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 (6-ounce) beef tenderloin steaks |
1 teaspoon salt |
1 teaspoon freshly ground pepper |
1/4 cup butter or margarine, divided |
1 tablespoon olive oil |
1 (8-ounce) package fresh mushrooms, thinly sliced |
1/2 cup dry sherry |
1/2 cup whipping cream |
garnish: fresh flat-leaf parsley sprigs |
Directions:
1. Sprinkle beef evenly with salt and freshly ground pepper.
2. Melt 2 tablespoons butter with oil in a large skillet over medium-high heat; add steaks, and cook 8 minutes. Turn and cook 5 more minutes or to desired degree of doneness. Remove steaks from skillet, reserving drippings in pan. Keep steaks warm.
3. Melt remaining 2 tablespoons butter in skillet over medium-high heat; add mushrooms, and sauté 3 to 4 minutes. Remove mushrooms from skillet.
4. Add sherry and cream to skillet; cook, stirring constantly, over high heat 1 to 2 minutes or until thickened. Stir in mushrooms. Serve mixture over beef; garnish, if desired.
5. *1/4 cup beef broth may be substituted.
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