Use large pan or wok. Baste good steaks generously with Dijon mustard.

BORDELAISE SAUCE:

Saute over high heat.

2 oz. butter
1 lg. celery stalk, sliced thin
5 med. green onions, sliced thin
LaChoy soy sauce
Fresh chopped parsley

Cook meat slowly in large pan. Add Bordelaise sauce when meat is almost done. Then add:

Large fresh sliced mushrooms
2 oz. cooking wine
Worcestershire sauce
Fresh garlic
Juice of 1 lemon

When serving, sprinkle fresh parsley on top.