Heat oven to 500°. Heat 1 tbsp. butter and 1 tbsp. oil in a large skillet over high heat. Season filets with salt and pepper; sear, flipping once, until browned, 4–5 minutes. Transfer filets to a baking sheet; roast in oven until medium rare, 4–5 minutes. Transfer filets to a plate. Return skillet to medium-high heat. Add 1 tbsp. butter, remaining oil, and shallots; cook for 1 minute. Add mushrooms; cook for 5 minutes. Add red wine; bring to a boil. Reduce to medium; cook until syrupy, 8–10 minutes. Add stock; reduce slightly, 4–5 minutes. Whisk in cornstarch mixture; bring to a boil. Add sherry; cook until thickened, 2–3 minutes. Remove from heat; whisk in remaining butter, herbs, and salt and pepper. Serve filets with mushroom sauce.
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|Serving Size: 1 Serving (348g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 263 (69%)|
|Amt Per Serving||% DV|
|Total Fat 29.2g||39 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 49.4mg||15 %|
|Sodium 349.8mg||12 %|
|Potassium 625.3mg||16 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 12.6g|
|Protein 7.2g||10 %|
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Calories per serving: 380
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