Ingredients:
· 4tbsp butter, divided
· 1tsp canola oil
· 2 beef tenderloin steaks
· 1 cup sliced fresh mushrooms
· 1tbsp chopped green onion
· 1tbsp all-purpose flour
· 1/8 tsp salt
· Pepper to taste
· 2/3 cup chicken or beef broth
· 1/8 tsp browning sauce, optional

Method:
In a large skillet, heat two tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°C; medium, 140°C), five to six minutes per side. Remove from pan, reserving drippings; keep warm.

In the same pan, heat drippings and remaining butter over medium-high heat; sauté 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, one to two minutes. Serve with steaks.