Steak Diane

• 4 (3/4 oz.) tenderloin steaks, cut 1/2-inch thick
• salt to taste
• fresh ground black pepper
• 2 Tbsp. butter
• 1/2 tsp. dry mustard
• 2 Tbsp. minced shallots
• 2 Tbsp. butter
• 1 1/2 tsp. Worcestershire sauce
• 1 Tbsp. fresh lemon
• 1 Tbsp. minced parsley
• 1 Tbsp. minced chives or green onions

1. Pound steaks to 1/4-inch thickness and sprinkle with salt and pepper on both sides.
2. Combine 2 tablespoons butter and mustard in electric skillet and cook over medium heat until sizzling.
3. Add steaks and shallots and fry one minute on each side, long enough to cook the surface and brown slightly.
4. Place steaks on warm dinner plates.
5. To the pan where steaks were cooked, add quickly 1 tablespoon butter, Worcestershire sauce and lemon juice and cook over high heat until syrupy.
6. Stir in parsley, chives or green onions.
7. Pour over steaks and serve immediately.
8. Makes 2 servings.

tenderloin, salt, fresh ground black pepper, butter, dry mustard, shallots, butter, worcestershire sauce, fresh lemon, parsley, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=509597 (may not work)