1/2 c. fresh mushrooms, thinly 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, onions, garlic, salt, lemon juice and Worcestershire sauce in 1/4 cup butter until mushrooms are tender. Stir in parsley. Keep sauce warm. Melt 2 tablespoons butter in skillet; turning once. Cook tenderloin slices over medium high heat to medium doneness, about 3 to 4 minutes on each side. Serve with mushroom butter sauce. Serves 4.