3 1/2 pounds beef tenderloin steaks
1/2 cup white wine
3 tablespoons Worcestershire sauce
1 (14.5 ounce) can sliced mushrooms, drained
1 (10 ounce) can beef broth
1/2 cup vegetable oil
1 tablespoon Worcestershire sauce
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
Preheat grill for high heat and lightly oil grate.
Place steaks on grill and brush with wine. Pour in Worcestershire sauce and oil. Cover steaks with foil and cook over medium heat for 3 to 4 minutes per side. Reduce heat to medium low, cover and cook for 5 minutes per side.
Remove steaks from wine, broth and oil. Discard steaks, leaving steaks alone and cutting into small pieces. Stir meat mixture into steaks. Spread thinly over steaks. Sprinkle with Worcestershire sauce and onion.
Lightly oil grill grate. Cook steaks 5 minutes per side; flip steaks. Cook 5 minutes per side and serve topped with Worcestershire sauce and onions.