2 boneless sirloin strip steaks (about 10 oz. each)
5 tbsp. butter, divided
1 cup sliced green onions, including tops or chopped shallots
16 oz. fresh mushrooms, cleaned and trimmed (whole or sliced)
1/2 cup red wine
1/2 cup canned beef broth or consomme
1/4 to 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
2 tbsp. lemon juice
2 tbsp. minced chives

Cut steaks into 1/2x2-inch strips. Use frying pan or heavy skillet; heat 2 tablespoons of butter; add meat. Sauté over high heat 3 to 4 minutes, turning, until cooked to your liking. Place on warm platter.

Add 2 tablespoons of butter to pan with onions and mushrooms. Sauté 3 to 4 minutes over high heat. Place on platter with meat. Add wine and broth to pan; bring to a boil over high heat.

Scrape brownings into sauce; add salt and pepper to taste. Add lemon juice and any juices from platter. Boil over high heat until juices glaze. Whisk in butter. Return contents of platter. Cook over high heat; continue mixing until completely hot. Add chives and serve.

TIPS: You may substitute canned button mushrooms for the fresh, if you wish.

Serves 4.