Given the background description of some cooking related query, summarize the question into a title

[Q]: I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks. I think I remember have a meal once where they served sliced tenderloin with a white sauce. I imagine it was cream based but I don't often see this combination.I was wondering if there was hope for throwing together a cream based sauce and if so if anyone had an idea of what base (mother or otherwise) sauce would be a good jumping off point for experimentation?
[A]: Would a cream based sauce go well with steaks?


[Q]: I'm making sugar cookies and I have ran out of granulated sugar. I only have confectioner's sugar and dark brown sugar left.Can I substitute one of these for white granulated sugar? Which would be the better substitute?
[A]: Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?


[Q]: Many commercial cake mixes use vegetable oil, but I have seen some (usually 10% or less of what the store carries) that are "Butter Recipe".These use butter instead of vegetable oil. What is the difference in these? And is the reason you do not find many in stores is because it is not popular, or costs more, or something else?
[A]:
What is the difference between regular (vege. oil) and butter recipe cake mixes?