Sherried Filet Steaks

Nonstick spray coating
2 (4 oz) beef tenderloin steaks, cut 1/2 inch thick and trimmed of separable fat
2 Tbsp. dry sherry
1/8 tsp. salt
1/8 tsp. cracked pepper
dash dried tarragon, crushed
1 Tbsp. snipped fresh chives or parsley

Spray a cold 8 inch skillet with nonstick cooking spray. Heat skillet over medium high heat. Add steaks and cook for 2 to 3 minutes on each side or until steaks are to desired doneness. Transfer steaks to a serving platter.

For sauce, carefully add sherry to the skillet. Then add salt, pepper, and tarragon. Cook and stir for 1 minute. To serve, pour sauce over steaks and sprinkle with snipped chives or parsley.