Chef Nichol's Steak Diane

• 4 each beef, tenderloin steak, 4 ounces each
• 2 tablespoons flour, all-purpose
• 1/2 teaspoon salt
• 18 teaspoon black pepper
• 4 tablespoons butter
• 1 1/2 tablespoons dijon mustard
• 2 tablespoons worcestershire sauce
• 2 cups mushrooms thinly
• 2 tablespoons shallots
• 1/4 cup brandy
• 1/2 cup beef stock

1. Pound steaks between 2 pieces of waxed paper until 1/4 inch thick.
2. Dredge in flour mixed with salt and pepper.
3. In large skillet melt 1 tablespoon butter.
4. Add steaks; brown about 1 minute on each side; remove steaks to a platter.
5. Spread both sides with mustard and sprinkle with 1 teaspoon worcestershire sauce; set asside.
6. In same skillet melt remaining butter.
7. Add mushrooms and shallots; saute for 2 minutes.
8. Add brandy and flame.
9. Stir in boullion and remaining worcestershire sauce.
10. Cook and stir until hot.
11. Return steaks to skillet and reheat for 2 minutes.
12. Sprinkle with parsley if desired.
13. If wanted, substitute cubed or individual portions of beff round steaks, pounded.

beef, flour, salt, black pepper, butter, mustard, worcestershire sauce, mushrooms, shallots, brandy, beef stock

Taken from recipeland.com/recipe/v/chef-nichols-steak-diane-34071 (may not work)