Sherried Fillet Steaks

• Nonstick spray coating
• 2 4-ounce beef tenderloin steaks, cut 1/2 inch thick and trimmed of separable fat
• 2 tablespoons dry sherry
• 1/8 teaspoon salt
• 1/8 teaspoon cracked pepper
• Dash dried tarragon, crushed
• Fresh chives or parsley sprigs

Directions

Spray a cold 8-inch skillet with nonstick spray coating. Heat skillet over medium-high heat. Add steaks and cook for 2 to 3 minutes on each side or until steaks are to desired doneness (160 degrees F for medium doneness). Transfer steaks to a serving platter.

For sauce, carefully add sherry to the skillet. Then add salt, pepper, and tarragon. Cook and stir for 1 minute. To serve, pour sauce over steaks and sprinkle with snipped chives or parsley. Makes 2 servings.