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beef tenderloin steak (4-6 ounces)
Pound steaks between 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 aside.
In same skillet melt remaining butter.
Add mushrooms and shallots; saute for 2 minutes.
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 round steaks, pounded.