Beef Tenderloin in Mushroom Sauce
* 1 teaspoon vegetable oil
* 4 tablespoons butter or margarine, divided
* 2 beef tenderloin steaks or fillets (1 inch thick)
* ½ cup chopped fresh mushrooms
* 1 tablespoon chopped green onions
* 1 tablespoon all-purpose flour
* ⅛ teaspoon salt
* Dash pepper
* ⅔ cup chicken or beef broth
* ⅛ teaspoon browning sauce, optional
1. In a skillet, heat oil and 2 tablespoons of butter over medium-high heat.
2. Cook steaks for 6-7 minutes on each side or until meat is done as desired (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees). Remove to a serving platter and keep warm.
3. To pan juices, add mushrooms, onions and remaining butter; sauté until tender.
4. 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.
5. Spoon over the steaks. Serve immediately.
Yield: 2 servings.
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