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2 tbsp. butter
1/2 c. thinly sliced fresh mushrooms
1 sm. green onion, minced
1/2 tsp. garlic salt
1/2 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1 tbsp. snipped parsley
1 tsp. chives, snipped
2 tbsp. butter
1/2 lb. beef tenderloin, cut in 1/4 inch slices
1/8 c. dry sherry

Melt 2 tablespoons butter in 1-quart saucepan; cook and stir mushrooms, onion, garlic salt, lemon juice and Worcestershire sauce until mushrooms are tender. Stir in chives and parsley; keep sauce warm. (Add sherry.) Melt 2 tablespoons butter in 8 inch skillet; cook meat over medium-high heat; turning once to medium doneness, 2 to 4 minutes on each side. (Cook less for rare.) To serve, spoon mushroom sauce onto meat. NOTE: To flame sauce, warm 2 tablespoons brandy in attractive small pan. Ignite and pour onto meat. 2 servings.
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