Ingredients
| 1/2 tsp. | salt, divided | | 1/4 tsp. | black pepper | | 6 | (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick) | | 1 tsp. | butter | | 1/2 cup | finely chopped shallots | | 1/3 cup | water | | 2 tbsp. | Worcestershire sauce | | 1-1/2 tbsp. | fresh lemon juice | | 1-1/2 tbsp. | dry sherry | | 2 tbsp. | chopped fresh parsley |
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Instructions
Heat a large, heavy skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and black pepper evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm.
Melt butter in pan over medium heat. Add shallots, and cook 2 minutes or until tender, stirring occasionally. Add water and remaining ingredients, stirring with a whisk. Reduce heat, and simmer 1 minute. Stir in the remaining 1/4 teaspoon salt. Spoon sauce over steaks, and sprinkle with parsley.
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