4 tenderloin steaks, 1 inch thick (1 lb.)
4 tbsp. butter
3/4 c. water
2 tbsp. brandy
1 tbsp. cornstarch
1 tsp. Dijon-style mustard
3/4 tsp. instant beef bouillon granules
Dash of pepper
1 c. fresh sliced mushrooms
1/4 c. chopped shallots or green onion

Place meat between 2 pieces of plastic wrap. Gently pound meat to about 1/2 inch thickness. In a large skillet melt 3 tablespoons of butter. Add meat and cook over medium heat until desired doneness. Transfer to serving plates, keep warm.

For sauce, combine water, brandy, cornstarch, mustard, bouillon granules and pepper. Set aside. Add remaining butter, mushrooms and shallots to the skillet. Cook until tender. Add sauce mixture to skillet. Cook and stir until thickened and bubbly. Then cook and stir for 1 minute more. To serve, spoon sauce over meat. Makes 4 servings.