• 1 lb Beef tenderloin tips
• Salt and pepper
• Garlic powder
• ds Sherry
• Garlic Butter
• 4 Sticks butter
• 1/2 Head garlic, peel, mince
• 1/4 c Dry white wine
• 1 tb Parsley, chpd
• 1/4 ts Pepper
• 1 lg Onion, sliced
• 1/2 lb Mushrooms, sliced

Garlic butter: Combine butter, garlic, wine, parsley, and pepper in bowl and mix on low speed of electric mixer until thoroughly blended. Melt 2T garlic butter in large skillet over med high heat. Add onion and saute until golden. Add mushrooms and cook lightly. Transfer to plate and keep warm. Drain and wipe pan. Season meat with salt, pepper, and garlic powder to taste. Melt 1T garlic butter in same skillet over med high heat. Add meat and saute to desired doneness. Return onion and mushrooms to pan and stir to blend. Add sherry and serve immediately topped with additional garlic butter. Remaining garlic butter may be frozen.

Technorati Tags : beef, steak, mushrooms, onions, recipe