4 beef tenderloin steaks (6 ounces each)

1 teaspoon steak seasoning

2 tablespoons butter

1 cup sliced fresh mushrooms

1/2 cup reduced-sodium beef broth

1/4 cup heavy whipping cream

1 tablespoon steak sauce

1 teaspoon garlic salt with parsley

1 teaspoon minced chives

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Season both sides of the beef tenderloin steaks with steak seasoning.
In a large skillet, melt butter over medium-high heat. Add steaks and cook 3–4 minutes per side for medium-rare, or until desired doneness. Remove steaks and set aside to rest.
In the same skillet, add mushrooms and sauté 3–4 minutes until tender.
Stir in beef broth, heavy cream, steak sauce, and garlic salt with parsley. Bring to a simmer and cook 2–3 minutes until slightly thickened.
Return steaks to the skillet, spooning sauce over the top to coat. Cook 1–2 more minutes to heat through.
Garnish with minced chives before serving.

Swap tenderloin for filet mignon or sirloin medallions.

Add a splash of brandy or sherry to the sauce for richer flavor.

Use half-and-half instead of heavy cream for a lighter sauce.

Sprinkle freshly ground black pepper for extra heat.

Serve over mashed potatoes, rice, or buttered noodles to soak up the sauce.