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Melt 2 tablespoons of butter in a large pan over medium high heat. Add the mushrooms and season with salt and pepper to taste.
Cook for 5-7 minutes or until mushrooms have softened and are browned. Add the garlic and cook for 30 seconds. Stir in the flour.
Slowly whisk in the beef broth, Worcestershire sauce and pan drippings. Bring to a simmer and cook until just thickened. Stir in the remaining 2 tablespoons of butter until melted.
Sprinkle with parsley, then spoon the sauce over steak or your choice of protein.