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1 lb. beef tenderloin
1/2 c. fresh mushrooms
2 tbsp. minced onion
1 clove garlic, crushed
1/8 tsp. salt
1 tsp. Worcestershire sauce
1/4 c. butter
2 tbsp. snipped parsley
2 tbsp. butter
1 tbsp. lemon juice
Cut tenderloin into 8 slices and thinly slice mushrooms. Cook and stir mushrooms, onion, garlic, 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 meat slices over medium high heat to medium done, about 3 to 4 minutes on each side. Serve with mushroom butter sauce , over angel hair noodles.
For gourmet dining, flambe with cognac. Serves 4
1/2 c. fresh mushrooms
2 tbsp. minced onion
1 clove garlic, crushed
1/8 tsp. salt
1 tsp. Worcestershire sauce
1/4 c. butter
2 tbsp. snipped parsley
2 tbsp. butter
1 tbsp. lemon juice
Cut tenderloin into 8 slices and thinly slice mushrooms. Cook and stir mushrooms, onion, garlic, 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 meat slices over medium high heat to medium done, about 3 to 4 minutes on each side. Serve with mushroom butter sauce , over angel hair noodles.
For gourmet dining, flambe with cognac. Serves 4
