/ Main Dishes
beef tenderloin steak (4-6 ounces)
1Pound steaks between 2 pieces of waxed paper until 1/4 inch thick.
2Dredge in flour mixed with salt and pepper.
3In large skillet melt 1 tablespoon butter.
4Add steaks; brown about 1 minute on each side; remove steaks to a platter.
5Spread both sides with mustard and sprinkle with 1 teaspoon worcestershire sauce; set aside.
6In same skillet melt remaining butter.
7Add mushrooms and shallots; saute for 2 minutes.
9Stir in boullion and remaining worcestershire sauce.
10Cook and stir until hot.
11Return steaks to skillet and reheat for 2 minutes.
12Sprinkle with parsley if desired.
13If wanted, substitute cubed or individual portions of round steaks, pounded.
About Stephen's Steak Diane