In a large skillet, melt butter. Stir in cooking oil. Add steaks to skillet and cook over medium to medium-high heat for 10-12 minutes or to desired doneness, turning once. Transfer to a serving platter, reserving drippings in skillet. Keep steaks warm.
Stir mushrooms, green onions, rosemary, garlic and pepper into reserved drippings. Cook and stir over medium-high heat for 3-4 minutes or until mushrooms are tender. Reduce heat.
Carefully stir in sherry, wine or beef broth. Cook and stir about 1 minute more or until heated through. Spoon over steaks. If desired, garnish with rosemary sprigs.
249 calories, 14 g fat
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