4 beef tenderloin steaks
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. ground black pepper
4 tbsp. butter, divided
1 1/2 tsp. Dijon mustard
2 tsp. Worcestershire sauce, divided
2 c. thinly sliced mushrooms
2 tbsp. minced onion
1/4 c. brandy
1/2 c. beef bouillon or broth

Pound steaks between two pieces of waxed paper until 1/4 inch thick. Dredge steaks in flour mixed with salt and pepper. In large skillet, melt 1 tablespoon butter. Add steaks, browning about a minute on each side, remove steaks to a platter. Spread both sides of steaks with mustard and sprinkle with 1 teaspoon Worcestershire sauce; set aside.

In same skillet, melt remaining butter. Add mushrooms and onion and saute for 2 minutes. Add brandy and flame. Stir in bouillon and remaining Worcestershire sauce. Cook and stir until hot. Return steaks to skillet and reheat for 2 minutes. Sprinkle with parsley if desired.