| | Directions | | In skillet, heat oil and 2 tablespoons butter over medium-high heat. Cook meat about 4 or 5 minutes on each side for medium-rare. Remove to a serving patter and cover to keep warm. To the pan juices, add mushrooms, onions, and remaining butter. Sauté until tender. Add flour, salt, and pepper. Gradually stir in broth until smooth. Add browning sauce and bring to a boil. Boil while stirring for 2 minutes. Spoon over the steaks and serve immediately. |
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| Ingredients | | - |  | 2 beef tenderloin steaks or fillets, 1 inch thick |
| - | | 1 teaspoon olive oil |
| - | | 4 tablespoons butter, divided |
| - | | 1/2 cup sliced fresh mushrooms |
| - | | 1 tablespoon chopped green onions |
| - | | 1 tablespoon flour |
| - | | Pinch of salt |
| - | | Dash of black pepper |
| - | | 2/3 cup beef broth |
| - | | 1/4 teaspoon Kitchen Bouquet browning and seasoning sauce |
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