Heat 2 Tablespoons butter in a large skillet. Add mushrooms and sauté 4 to 5 minutes to brown. Add green onions and cook for 1 minute longer. Season with salt and freshly ground pepper. Remove from pan; set aside.

Cut partially frozen meat into thin slices. Heat remaining butter in same skillet; brown a few pieces of meat at a time. Meat should remain rare. Remove cooked meat to a plate; set aside.

Pour vermouth and beef broth into the same skillet and reduce liquid to about ? cup. Whisk in cream and cornstarch (blended with 1 Tablespoon of the cream). Simmer 1 minute. Add the mushrooms and simmer 1 minute longer. Season the beef lightly with salt and freshly ground pepper and return to skillet with any juices that may have escaped; stir gently to combine. Correct the seasonings. Serve immediately over hot rice or buttered noodles, garnished with parsley. Yield: 6 servings.