Ingredients

1. 1 teaspoon chopped green onion
2. 1 garlic clove, minced
3. 2 tablespoons butter, divided
4. 1 teaspoon Dijon mustard
5. 2 beef tenderloin steaks (1 inch thick and 6 ounces each)
6. 1/8 teaspoon salt
7. 1/8 teaspoon pepper
8. 1 tablespoon lemon juice
9. 1-1/2 teaspoons Worcestershire sauce
10. 1 tablespoon minced chives
11. 1 tablespoon minced fresh parsley

Directions

1. In a skillet, saute onion and garlic in 1 tablespoon butter and mustard until tender. Rub both sides of steaks with salt and pepper; add to skillet. Cook for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove steaks and keep warm.
2. Add the lemon juice, Worcestershire sauce, chives and remaining butter to the skillet; cook and stir over medium heat for 2 minutes. Pour over steaks. Sprinkle with parsley. Yield: 2 servings.