1 tbsp (15 mL) each vegetable oil and butter
4 beef tenderloin grilling steaks, (4 oz/125 g each)
3/4 tsp (4 mL) each salt and pepper
3 cups (750 mL) sliced cremini or button mushrooms, (about 8 oz/250 g)
1 tbsp (15 mL) balsamic vinegar
4 sunny-side up eggs
2 tbsp (25 mL) finely chopped fresh chives or parsley
In large heavy skillet, heat half each of the oil and butter over medium-high heat. Season steaks with half each of the salt and pepper; fry, turning once, until desired doneness, about 6 minutes for medium-rare. Transfer to platter; tent with foil.
Wipe out skillet; heat remaining oil and butter. Saut?ushrooms and remaining salt and pepper until browned, 5 minutes. Stir in vinegar; cook, stirring, until almost no liquid remains, 1 minute.
Spoon mushrooms onto plates; top each serving with steak. Top with egg; sprinkle with chives.