1 tsp vegetable oil
4 tbs butter OR margarine, divided
2 beef tenderloin steaks OR fillets (1” thick)
½ cup fresh mushrooms, chopped
1 tbs green onions, chopped
1 tbs flour
1/8 tsp salt
dash pepper
2/3 cup chicken OR beef broth
1/8 tsp browning sauce, optional

In a skillet, heat oil and 2 tbs butter over medium-high heat.

Cook steaks for 6-7 minutes on each side or until meat is done as desired (rare – 140 degrees; medium – 160 degrees; well-done – 170 degrees).

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