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

Cook and stir mushrooms, onion, and spices 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 until done. Serve with mushroom sauce.