Recipe information
Yield
serves 4
Ingredients
6
tablespoons butter
1
/2 cup sliced mushrooms
2
tablespoons minced onion
1
clove garlic, crushed
1
teaspoon fresh lemon juice
1
teaspoon Worcestershire sauce
1
/8 teaspoon salt
2
tablespoons snipped fresh parsley
1
pound beef tenderloin, cut into 8 slices
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Preparation
Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce, and salt, and cook, stirring, until the mushrooms are tender. Stir in the parsley; pour the sauce into a small metal bowl or saucepan, cover, and keep warm. Melt the remaining 2 tablespoons of butter in the skillet. Cook the steaks over medium-high heat, turning them once, for 3 to 4 minutes on each side for medium. Serve the steaks with the mushroom sauce.