1⁄2 c. sliced mushrooms, fresh 2 tablespoon. minced onion 1 clove garlic, crushed 1⁄8 teaspoon. salt 1 teaspoon. lemon juice 1 teaspoon. Worcestershire sauce 1⁄4 c. butter 2 tablespoon. snipped parsley 1 lb. beef tenderloin, sliced thin
Cook and stir mushrooms, onion and seasonings in 1⁄4 cup butter until mushrooms are tender. Stir in parsley; keep sauce warm. Melt 2 tablespoons butter in skillet, turning once. Cook meat in butter over medium high heat to medium doneness, 3-4 minutes on each side. Serve with mushroom sauce over rice or noodles. 4 servings.