1 t vegetable oil
4 T butter or margarine, divided
2 beef tenderloin steaks or fillets (1 inch thick)
1/2 cup chopped fresh mushrooms
1 T chopped green onions
1 T all-purpose flour
1/8 t salt
2/3 cup chicken or beef broth
1/8 t browning sauce, optional
In a skillet, heat oil and 2 T of butter over medium-high heat. Cook
steaks for 6-7 minutes on each side or until meat is done as desired. Remove to a serving platter and keep warm.
To pan juices, add mushrooms, onions and remaining butter; sauti 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 for 2 minutes. Spoon
over the steaks, serve immediately. 2 servings.