Kathy's Cookbook

Dr. Jennifer Brown, a cardiology fellow at University of Maryland Medical Center, is seeing through the wish of her late mother-in-law to produce "Kathy's Cookbook," which is tailored for heart-healthy living. (Kim Hairston, Baltimore Sun / February 21, 2012)

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