Prep Time: 10 minutes  | Cook Time: 20 minutes | Serves: 4

1 tbsp. olive oil
1 (8-oz.) pkg. cremini mushrooms, cut into broth 1/4-inch-thick slices
2 tbsp. 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 tbsp. dry sherry
1/4 cup low-sodium beef broth
1 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
2 tbsp. chopped fresh parsley noodles

1. 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.

2. 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.

3. 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,

Per Serving: 270 calories, 4g carbohydrate, 26g protein. 16g fat, 5g saturated fat. 1g fiber, 70mg cholesterol, 350mg sodium