4 (4 oz.) slices fillet of beef (3/4 inch thick)
1 tsp. butter
1 tbsp. vegetable or canola oil
2 tbsp. chopped scallions
1/4 tsp. Worcestershire sauce
1/8 tsp. garlic salt
1/8 tsp. lemon pepper
1/8 tsp. dry mustard
1/4 tsp. beef bouillon granules
1 tbsp. dry white wine
3 tbsp. water
Parsley for garnish
Fresh tomato for garnish

Heat butter and oil in non-stick skillet. Add scallions, cook 2 minutes; remove. Add fillets, cook about 3 minutes per side, depending on degree of doneness desired.

Remove fillets to heated platter. Add Worcestershire, garlic salt, lemon pepper, dry mustard, bouillon, wine and water to drippings; bring to a boil. Pour over fillets and serve. Garnish with parsley and fresh tomato. Cooking time: 10 minutes.

Serves 4.