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Heat the olive oil and the butter in a sauté pan over medium high heat until the butter is melted. Season the beef tenderloin with salt and pepper and place into a hot pan. Cook until the one side is brown – 3-5 minutes. Turn the steak over and sear on the other side until desired temperature is achieved. Remove steak from the pan and pour out any excess browned butter.
Add shallots to the pan and sauté until softened – 1 to 2 minutes. Add sherry and Fustini’s Sherry Vinegar to the pan and cook to reduce by half – 1 to 2 minutes. Add the mustard and the heavy cream and swirl to combine. Add the steaks back to the pan and continue cooking until the sauce thickens and the steaks have been coated with the sauce. Serve immediately.
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