Filet Mignon with Sherry-Mushroom Sauce

Ingredients

• 1 cup dry sherry
• 1/4 cup Worcestershire sauce
• 1 1/2 teaspoons sugar
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
• Cooking spray
• 1 tablespoon olive oil
• 1 (8-ounce) package pre-sliced mushrooms
• 1/4 cup (1 ounce) crumbled blue cheese
• 1/4 cup chopped fresh parsley

Preparation

1. Stir together first 5 ingredients in a small bowl. Set aside.
2. Coat steaks with cooking spray. Cook steaks in a large nonstick skillet over medium- high heat 10 minutes or until desired degree of doneness. Remove steaks to a serving platter. Keep warm.
3. Heat oil in same pan over medium-high heat. Add mushrooms; sauté 2 minutes. Stir in 1/4 cup sherry mixture. Cook, stirring constantly, 2 minutes or until liquid is reduced to about 2 tablespoons. Spoon mushrooms around steaks.
4. Pour remaining sherry mixture into pan. Bring to a boil; cook 2 minutes or until mixture is reduced to about 6 tablespoons. Pour sherry mixture over steak and mushrooms; sprinkle with cheese and parsley. Serve immediately.