1 teaspoon vegetable oil
4 tablespoons butter OR margarine, divided
2 beef tenderloin steaks OR fillets (1″ thick)
1/2 cup chopped fresh mushrooms
1 tablespoon chopped green onions
1 tablespoon flour
1/8 teaspoon salt
dash pepper
2/3 cups chicken OR beef broth
1/8 teaspoon browning sauce, optional

in a skillet, heat oil and 2 tablespoons of butter over medium-high heat. cook steaks for 6-7 minutes on each side or until meat is done as desired (rare – 140°, medium – 160°, well-done – 170°). remove to a serving platter and keep warm. to pan juices, add mushrooms, onions and remaining butter; saute until tender. add flour, salt and pepper; gradually stir in broth until smooth. add browning sauce if desired. bring to a boil; boil and stir 2 minutes. spoon over steaks. serve immediately.

2 servings