1/2 c. sliced mushrooms
2 tbsp. minced onion
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 very thin 8 slices

Cook and stir mushrooms, onion, and seasonings in 1/4 cup butter until mushrooms are tender. Stir in parsley. Keep sauce warm. Melt 2 tablespoons butter over medium high heat. Turning once, cook meat in butter 3-4 minutes each side. Serve with mushroom sauce. Serves 3-4.