Recipe - Chef Nichols Steak Diane

4 46 ounce beef tenderloin steak
2 tablespoon Flour
One half teaspoon Salt
1/8 teaspoon Black pepper
4 tablespoon Butter
1 One half tablespoon Dijon mustard
2 tablespoon Worcestershire Sauce
2 cup Mushrooms, thinly cut or sliced up
2 tablespoon Minced shallots or onion
One fourth cup Brandy
One half cup Beef boullion

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini