Steak Diane

• 1 Tbsp. butter, melted
• 2 Tbsp. Worcestershire sauce
• 3/4 lb. sliced mushrooms
• 1 c. chopped onion
• 4 (4 oz.) tenderloin steaks (1-inch thick)
• 1/4 c. Dijon mustard
• 1/4 c. brandy

1. Heat margarine and Worcestershire in large nonstick skillet until hot.
2. Add mushrooms and onion.
3. Saute until tender.
4. Pound steaks to 1/4-inch thickness.
5. Spread 1 1/2 teaspoons mustard on one side of each steak.
6. Push mushrooms to one side of skillet; add steaks, mustard side down.
7. Cook steaks 3 to 4 minutes over medium heat.
8. Spread remaining mustard on top side of steaks. Flip and cook 3 to 4 minutes on second side or until done as you like.
9. Lightly pierce steaks in several places with fork.
10. Top with brandy; cover.
11. Reduce heat and simmer 1 minute.
12. Serve on heated plates, topped with mushrooms.

butter, worcestershire sauce, mushrooms, onion, tenderloin, dijon mustard, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=665398 (may not work)