4 (8 oz.) filet mignon steaks, sliced
2 oz. flour
1/2 onion, minced
8 oz. heavy cream
4 scallions, chopped
4 scallion tops for garnish
3 tsp. Dijon mustard
2 oz. cooking oil
1 beef bouillon cube
Salt and pepper to taste
Thyme, as needed

Season each piece of beef with salt, pepper, and thyme, then dust with flour. Heat large skillet with oil and cook beef until desired doneness is obtained, 1-2 minutes for rare, 3-4 minutes for medium, 5-6 minutes for well done. Remove beef from skillet and place on a serving platter; set aside.

Pour off excess oil from pan and saute scallions until glossy. Add the bouillon cube, cream, and minced onion. Reduce this liquid by 1/2, remove from heat and whisk in Dijon mustard. Pour over beef and garnish with scallion tops cut like flowers. Suggested serving with noodles, pasta, or rice. Serves: 4. (Prep and Cooking Time: 20 minutes)