Yield: 6 servings (serving size: 1 steak and 1 1/2 tablespoons sauce)
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
6 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
1 teaspoon butter
1/2 cup finely chopped shallots
1/3 cup water
2 tablespoons Worcestershire sauce
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons dry sherry
2 tablespoons chopped fresh parsley
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.
CALORIES 197 (40% from fat); FAT 8.7g (sat 3.3g,mono 3.3g,poly 0.3g); IRON 3.5mg; CHOLESTEROL 73mg; CALCIUM 18mg; CARBOHYDRATE 3.8g; SODIUM 312mg; PROTEIN 24.2g; FIBER 0.1g