Hotel Roanoke Steak Diane

• 2 (4-ounce) filets mignons, 1/2-inch thick
• 2 tablespoons chopped onion
• 2 tablespoons chopped mushrooms
• 1 tablespoon butter or margarine
• 2 tablespoons brandy
• 1/2 teaspoon dry mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon Worcestershire sauce
• 1/4 cup Burgundy or other dry red wine

1. Pound steaks to 1/4-inch thickness; set aside.
2. Saute onion and mushrooms in butter in a heavy skillet over medium heat for 1 minute, stirring frequently. Add steaks; cook 1 minute on each side.
3. Heat brandy in a small pan until just warm. Pour over steaks; ignite with a long match. When flames die down, remove steaks; set aside.
4. Add mustard, salt, pepper, and Worcestershire sauce to mushroom mixture; blend well. Return steaks to skillet; add wine. Simmer over low heat 5 minutes or until desired degree of doneness. Remove steaks to a warm serving plate; pour wine sauce over steaks. Serve immediately.

filets mignons, onion, mushrooms, butter, brandy, dry mustard, salt, pepper, worcestershire sauce, red wine

Taken from www.myrecipes.com/recipe/hotel-roanoke-steak-diane (may not work)