Filet Mignon With Rosemary And Mushroom Gravy

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Vegetable oil cooking spray

2 (8-ounce) filet mignon steaks

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

2 tablespoons olive oil

2 large or 4 small shallots, minced

2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped

1/2 cup dry Marsala wine

1 1/2 cups low-sodium beef broth

1 1/2 tablespoons chopped fresh rosemary leaves

1 1/2 tablespoons all-purpose flour

3 tablespoons unsalted butter, at room temperature

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