1/2 c. mushrooms
2 tbsp. onions
1/8 tsp. salt
1 tsp. Worcestershire sauce
2 tbsp. parsley
1 lb. beef tenderloin
1 clove garlic
1 tsp. lemon juice
1/4 c. butter
2 tbsp. butter (to saute meat)

Cook and stir mushrooms, onions, garlic, salt, lemon juice and sauce in 1/2 cup butter until mushrooms are tender. Stir in parsley. Keep warm. Melt 2 tablespoons butter, turning once. Cook tenderloin over medium heat to medium darkness. Serve with mushroom butter sauce.