4 4-6 oz beef tenderloin steak
2 tb Flour
1/2 ts Salt
1/8 ts Black pepper
4 tb Butter
1 1/2 tb Dijon mustard
2 tb Worcestershire Sauce
2 c Mushrooms, thinly sliced
2 tb Minced shallots or onion
1/4 c Brandy
1/2 c Beef boullion
Pound steaks btween 2 pieces of waxed paper until 1/4 inch
thick. Dredge in flour mixed with salt and pepper. In large skillet
melt 1 tablespoon butter.
Add steaks; brown about 1 minute on each side; remove steaks to a platter.
Spread both sides with mustard and sprinkle with 1 teaspoon worcestershire
sauce; set asside. In same skillet melt remaining butter. Add mushrooms and
shallots; saute for 2 minutes. Add brandy and flame. Stir in boullion and remaining
worcestershire sauce. Cook and stir until hot. Return steaks to skillet and
reheat for 2 minutes.
Sprinkle with parsley if desired.
If wanted, substitute cubed or individual portions of beef round steaks, pounded.