Chef Nichol's Steak Diane

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 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.