1/2 lb. mushrooms
1 lg. tomato
Butter
1 lg. onion
3/4 slices 4 beef tenderloin steaks (filet mignon)
1/2 c. water
2 tbsp. prepared mustard
4 tbsp. capers, drained

Cut 4 thick center slices from tomato. In pan over medium heat with 1 tablespoon butter cook tomatoes until heated through. Remove and reserve. In 2 tablespoons butter cook onion until tender. Remove to bowl.

In same pan with drippings, cook mushrooms and steak over medium-high heat until desired doneness, about 6 minutes for rare. Place 1 steak on each tomato slice; keep warm. Into remaining drippings, stir water, mustard, and capers over medium heat; cook, stirring until mixture thickens. Pour over and around steaks.