1 tsp. vegetable oil
4 tbsp. butter, divided
2 beef tenderloin steaks or fillets (1-inch thick)
1/2 c. chopped fresh mushrooms
1 tbsp. chopped green onions
1 tbsp. all-purpose flour
1/8 tsp. salt
Dash of pepper
2/3 c. beef broth

In a skillet, heat oil and 2 tablespoons of butter over medium heat. Cook steaks for 6-7 minutes on each side or until done as desired. Remove beef to a serving platter and keep warm. To pan juices, add mushrooms, onions and remaining butter. Sauté until tender. Add flour, salt and pepper. Gradually stir in broth until smooth. Bring to a boil and stir for 2 minutes. Spoon over the steaks. Serve immediately.