1/2 cup sliced mushrooms
2 tbsp. minced onion
1 clove garlic, crushed
1/8 tsp. salt
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1/4 cup butter or margarine
2 tbsp. snipped parsley
2 tbsp. butter or margarine
1 lb beef tenderloin, cut into 8 slices

Cook and stir mushrooms, onion and seasonings in 1/4 cup butter until mushrooms are tender. Stir in parsley; keep sauce warm. Melt 2 tbsp. butter in skillet. Turning once, cook meat in butter over medium-high heat to medium doneness, 3 to 4 minutes on each side. Serve with mushroom sauce.

4 servings