Filet Mignon with Sherry-Mushroom Sauce

4 (4oz. each) beef tenderloin steaks, trimmed
1/2 tsp. salt
1/4 tsp. white pepper
2 tsp. margarine
1½ cups sliced mushrooms
2 tbsp. chopped shallots
1 tsp. bottled minced garlic
1/2 cup beef broth
1/4 cup dry sherry
2 tsp. cornstarch
2 tsp. water

Sprinkle beef with salt and pepper. Melt 1 tsp. margarine in a large nonstick
skillet over medium-high heat. Add beef to pan; cook 3½ minutes on each
side or until desired degree of doneness. Remove beef from pan; keep warm.

Melt remaining margarine in pan. Add mushrooms, shallots, and garlic to pan;
sauté 3 minutes. Stir in broth and sherry. Combine cornstarch and water in
a bowl, stirring until smooth. Add cornstarch mixture to pan; bring to a
boil. Cook 1 minute, stirring constantly.

4 servings