6-8 oz. filet mignon or strip steak

Charcoal broil to desired doneness.

4 oz. chicken broth
1 oz. lemon juice
1 oz. dry white wine
1 tsp. chopped fresh garlic
1/2 c. mushrooms
1/2 tsp. cracked black pepper
1/4 stick butter
1/4 tsp. flour

Add broth, wine, lemon juice and garlic to a skillet and bring to a light boil. Mix butter and flour until smooth to make a roux. Add roux to sauce to thicken. When sauce thickens, add mushrooms, cook for 2 minutes and serve over hot beef, top with cracked black pepper.