Steak Diane

• 1 Tbsp. reduced-calorie margarine, melted
• 2 Tbsp. low-sodium Worcestershire sauce
• 3/4 lb. fresh mushrooms, sliced
• 1 c. chopped onion
• 4 (4 oz.) beef tenderloin steaks (1-inch thick)
• 1/4 c. Dijon mustard, divided
• 1/4 c. brandy

1. Combine margarine and Worcestershire sauce in a large nonstick skillet; place over medium heat until hot.
2. Add mushrooms and onion; saute until tender.
3. Place steaks between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
4. Spread 1 1/2 teaspoons mustard on one side of each steak.
5. Move mushroom mixture to one side of skillet. Add steaks, mustard side down.
6. Cook steaks 3 to 4 minutes over medium heat.
7. Stir mushroom mixture occasionally.
8. Spread 1 1/2 teaspoons mustard on top side of each steak; turn and cook 3 to 4 minutes on second side of steak or to desired degree of doneness.

margarine, worcestershire sauce, fresh mushrooms, onion, beef tenderloin, dijon mustard, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1045832 (may not work)