Classic Steak Diane

Ingredients
1 Tbs olive oil
1 (8-oz.) pkg. cremini mushrooms, cut into 1/4-inch-thick slices
2 Tbs finely chopped shallot or onion
2 to 3 tsp garlic pepper
1 lb petite filet medallions, cut 3/4-inch thick
2 tsp olive oil, divided
2 Tbs dry sherry
1/4 cup low-sodium beef broth
1 Tbs Dijon mustard
2 tsp Worcestershire sauce
2 Tbs chopped fresh parsley
Directions:
For sauce, heat 1 tablespoon oil in a
large nonstick skillet over medium heat.
Add mushrooms and shallots;
cook and stir 3 minutes or until tender.
Remove mushroom mixture from skillet; set aside.
Wipe skillet with paper towel.
Press garlic pepper evenly into beef medallions.
Heat 1 teaspoon of the oil in same
skillet over medium-high heat.
Place half the 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 are dissolved.
Stir in broth, mustard and Worcestershire.
Add mushroom mixture; cook and stir
until sauce thickens slightly.
Add beef; stir to coat with sauce.
Sprinkle with parsley before serving.