1/2 lb. sliced, fresh mushrooms
2 tbsp. butter plus 1 tbsp. oil
3 tbsp. diced green onions
2 1/2 lbs. fillet of beef
2 tbsp. butter plus 1 tbsp. oil
1/4 c. dry white wine
3/4 c. beef stock or Swanson beef broth
1 c. cream
2 tsp. cornstarch blended with 2 tbsp. cream

Brown mushrooms in butter and oil for 5 minutes. Add green onions and saute 1 minute longer. Set aside.

Cut fillet into 1 x 1/2 inch pieces. Saute in butter and oil until brown but interior is "rosy." Set aside. Discard sauteing liquid.

Pour wine and beef stock into skillet and boil down rapidly to 1/3 cup. Beat in the cream, then the cornstarch mixture. Simmer 1 minute. Add mushrooms and simmer 1 minute more. Add beef and stir. Sauce should be slightly thickened. Serve over buttered noodles.