1/4 teaspoon pepper
2 teaspoons margarine, divided
11/2 cup pre-sliced mushrooms
2 tablespoons chopped shallots
1 teaspoon minced garlic
1/2 cup no salt added beef broth
1/4 cup sherry
2 tablespoons cornstarch
2 teaspoons water
Sprinkle meat with seasoning blend and pepper. Melt 1 teaspoon margarine in a large nonstick skillet over medium high heat. Add meat to pan; cook 31/2 minutes on each side or until desired degree of doneness.
Remove meat from pan; keep warm. Heat the remaining 1 teaspoon margarine in pan. Add mushrooms, shallots, and garlic to pan; saute three minutes.
Stir in broth and sherry. Combine cornstarch and water in a bowl, stirring until smooth. Add cornstarch mixture to pan; bring to a boil, cook one minute, stirring constantly. Return meat to pan; heat several minutes