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6 T. butter 1/2 cup sliced mushrooms 2 T. minced onion 1 clove garlic, crushed 1 t. fresh lemon juice 1 t. Worcestershire 1/2 t. salt 2 t. snipped fresh parsley 1 pound beef tenderloin, cut into 8 slices
Melt 4 T. of 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 pan, cover and keep warm. Melt the remaining 2 T. 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. Serves 4 Source: The Lady and Sons