Filet Mignon with Sherry-Mushroom Sauce

Whisk together the frozen mashed potatoes, drizzling them with a small amount of truffle oil, to serve quickly but effectively with this light dish. Put the fresh green beans in a bowl with a little water. Cook in the microwave for 3 minutes or until the beans are tender.
Sprinkle the beef with salt and pepper. Melt 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add the beef to the skillet; cook for 3 1/2 minutes on each side or until desired browning. Remove the beef from the pan; keep warm.Melt the remaining 1 teaspoon of butter in a large skillet. Add the mushrooms, shallots and garlic to the pan; simmer for 3 minutes. Add the stock and sherry. Combine the cornstarch and 2 teaspoons of water in a bowl, stirring, until smooth. Add the cornstarch mixture to the pan; bring to a boil. Cook for 1 minute, stirring constantly.