Ingredients
4 tablespoons butter, divided1 teaspoon canola oil2 beef tenderloin steaks (1 inch thick and 4 ounces each)1 cup sliced fresh mushrooms1 tablespoon chopped green onion1 tablespoon all-purpose flour1/8 teaspoon saltDash pepper2/3 cup chicken or beef broth1/8 teaspoon browning sauce, optional
Preparation
In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm.
In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
