Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 beff round
steaks, pounded.

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