½ cup sliced mushrooms
½ butter or margarine
2 tablespoons minced onion
2 tablespoons snipped parsley
1 clove garlic, crushed
2 tablespoons butter or margarine
1/8 teaspoon salt
1 lb. beef tenderloin, cut into 8 slices
1 teaspoon lemon juice
1 teaspoon Worcestershire

Cook and stir in mushrooms, onion and seasonings in ¼ cup butter until mushrooms are tender. Stir in parsley; keep sauce warm. Melt 2 tablespoons butter in skillet. Turning once, cook meat in butter over medium-high heat to medium doneness, 3 to 4 minutes on each side. Serve with mushroom sauce. 4 servings.