Title: Chef Nichol's Steak Diane
Categories: Meats, Beef
Yield: 4 Servings

4 4-6 oz beef tenderloin steak
2 tb Flour
1/2 ts Salt
1/8 ts Black pepper
4 tb Butter
1 1/2 tb Dijon mustard
2 tb Worcestershire Sauce
2 c Mushrooms, thinly sliced
2 tb Minced shallots or onion
1/4 c Brandy
1/2 c Beef boullion

Pound steaks btween 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 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