4 beef tenderloin filets, each about 2 inches thick and 5 ounces
Salt, pepper and favorite steak seasoning, to taste
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
4 cups thinly sliced cremini mushrooms
2 cups fresh green beans, cut into 1-inch pieces
1/4 cup sherry
1/2 to 1 cup fat-free beef broth
2 tablespoons balsamic vinegar or Maggi Seasoning
1/3 cup blue cheese crumbles

Season the filets on both sides with the salt, pepper and steak seasoning. Set aside for 20 minutes. Preheat oven to 375 F.

In a large, ovenproof skillet, heat 1 tablespoon of the oil. When hot, add filets (don't crowd them) and sear both sides for about 2 minutes or until well-browned. Transfer skillet to preheated oven for 12 to 15 minutes for medium-rare filets, depending on thickness. Remove from oven, transfer to a platter and keep warm.

Carefully place same skillet (handle will be hot) over medium heat and add remaining oil, the butter and mushrooms; saute until softened, for about 5 minutes. Add the beans and saute for 2 minutes until just crisp-tender. Season with salt and pepper. Remove from skillet to a plate. Over medium heat, add the sherry to pan and scrape up any browned bits. Add the broth, vinegar and any juices from platter. Boil until slightly thickened.

Place filets on plates, top each with a heaping tablespoon of the blue cheese and a serving of mushrooms and beans. Drizzle with pan sauce.

Makes 4 servings.