Saute the Button Mushroom (4 ounce) in Ghee (1 tablespoon).
Cleaned, trimmed and cut Beef Tenderloin (16 ounce) into 4 medallions.
Cut the medallions into cubes, season with Kosher Salt and Freshly Ground Black Pepper (to taste).
Saute beef cubes in Ghee (2 tablespoon) until nicely browned but still very rare
Add Onion (1), Curry Powder (2 tablespoon), Ground Turmeric (1 tablespoon), Garam Masala (2 tablespoon), Fresh Cilantro (2 tablespoon), Ground Cumin (1 teaspoon), Garlic Paste (1 teaspoon) and Kosher Salt (to taste).
Saute until fragrant, about one minute.
Add the mushrooms, Tomato Sauce (1/2 cup) and Beef Stock (1/2 cup), bring to a simmer, remove from heat, check/adjust seasoning, spoon over rice, sprinkle with Fresh Cilantro (to taste).