Sprinkle beef with salt and pepper. Melt 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add beef
to pan; cook 3 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.
Melt remaining 1 teaspoonbutter in pan. Add mushrooms, shallots, and garlic to pan; saute 3 minutes. Stir in broth and sherry. Combine cornstarch and 2 teaspoons water in al bowl, stirring until smooth. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly.
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|Serving Size: 1 Serving (192g)|
|Recipe Makes: 4|
|Calories from Fat: 88 (35%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 69.5mg||21 %|
|Sodium 144.7mg||5 %|
|Potassium 534.3mg||14 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 8.7g|
|Protein 27g||39 %|
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Calories per serving: 253
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