Beef Tenderloin In Mushroom Sauce

• 4 tablespoons butter, divided
• 1 teaspoon canola oil
• 2 beef tenderloin steaks (1 inch thick and 4 ounces each)
• 1 cup sliced fresh mushrooms
• 1 tablespoon chopped green onion
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• Dash pepper
• 2/3 cup chicken or beef broth
• 1/8 teaspoon browning sauce, optional

1. 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 135u0b0; medium, 140u0b0), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm.
2. 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.

butter, canola oil, beef tenderloin, mushrooms, green onion, flour, salt, pepper, chicken, browning sauce

Taken from www.tasteofhome.com/recipes/beef-tenderloin-in-mushroom-sauce/ (may not work)