1/2 c. sliced mushrooms, fresh
2 tbsp. minced onion
1 clove garlic, crushed
1/8 tsp. salt
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1/4 c. butter
2 tbsp. 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.