1/2 c. thinly sliced fresh mushrooms
2 tbsp. minced onion
1 clove garlic, crushed
1/8 tsp. salt
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1/4 c. butter
1 lb. beef tenderloin cut into 8 slices

Cook and stir mushrooms, onions, garlic, salt, lemon juice and Worcestershire sauce in 1/4 cup butter until mushrooms are tender. Stir in parsley; keep sauce warm. Melt 2 tbsp. butter in skillet, turning once, cook tenderloin slices over medium high heat to medium doneness, about 3 to 4 minutes on each side. Serve with mushroom-butter sauce. 4 servings.