1 tbsp. reduced calorie butter, melted
2 tbsp. Worcestershire sauce
Fresh mushrooms, sliced or 2 (4 oz.) cans sliced mushrooms, drained
1 c. chopped onion
4 beef tenderloin steaks, 1" thick
1/4 c. Dijon mustard, divided
1/4 c. brandy

Combine butter and Worcestershire sauce in a large non stick skillet; place over medium heat until hot. Add mushrooms and onions and saute until tender.

Place steaks between 2 sheets of plastic wrap, and flatten to 1/4" thickness, using a meat mallet or rolling pin. Spread 1 1/2 teaspoons mustard on one side of each steak.

Move mushroom mixture to one side of skillet, add steaks, mustard side down. Cook steaks 3 to 4 minutes over medium heat. Stir mushroom mixture occasionally. Spread 1 1/2 teaspoons mustard on top side of each steak; turn and cook 3 to 4 minutes on second side of steak or to desired degree of doneness.

Lightly pierce steaks in several places with a fork. Pour brandy over steaks; cover, reduce heat and simmer 1 minute. Remove steaks to a heated platter; spoon mushroom mixture over steaks. Yield: 4 servings, about 244 calories per serving.