Saut. mushrooms and green onions in 4 Tablespoons butter for 5 minutes
until lightly browned. Season with salt and pepper and set aside. Heat 4
Tablespoons butter in a large skillet until foamy. When foam begins to
subside, saut. beef on both sides until brown and medium rare. Set beef
aside and keep warm. Add wine and bouillon to pan and boil rapidly,
scraping the pan and reducing juices to 1/3 cup. Combine cornstarch and
cream. Whisk in the cream and cornstarch mixture and simmer briefly. Add
mushrooms and simmer 1 minute longer. Add salt and pepper to taste. Add
beef and any collected juices to cream sauce and baste beef with sauce.
Cover and heat on very low heat for 3 to 4 minutes. Add 2 Tablespoons of
butter, a little at a time, and blend well. Garnish with parsley and serve
over rice or noodles. Yield: 6 servings.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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