Chef Nichol's Steak Diane

Recipe Ingredients

4		Beef tenderloin steak - (4 to 6)
2 tablespoons	30ml	Flour
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Black pepper
4 tablespoons	60ml	Butter
1 1/2 tablespoons	22ml	Dijon mustard
2 tablespoons	30ml	Worcestershire sauce
2 cups	474ml	Mushrooms - thinly sliced
2 tablespoons	30ml	Minced shallots or onion
1/4 cup	59ml	Brandy
1/2 cup	31g / 1.1oz	Beef bouillon

Recipe Instructions

Pound steaks between 2 pieces of waxed paper until 1/4 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 aside.

In same skillet melt remaining butter. Add mushrooms and shallots; saute for 2 minutes. Add brandy and flame. Stir in bouillon 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 beef round steaks, pounded.

Source:
Fast With Five

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