4 (4 to 6 oz.) tenderloin steaks, or portions of round steak
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
4 tbsp. butter
1 1/2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
2 c. mushrooms, sliced
2 tbsp. onion, minced
1/4 c. brandy
1/2 c. beef bouillon

Pound steaks, dredge in flour, salt and pepper. Mix in large skillet. Melt 1 tablespoon butter, brown steaks on both sides. Remove to platter. Spread both sides with mustard (Dijon) and sprinkle with Worcestershire sauce. Set aside. Melt remaining butter. Add mushrooms and onions, saute 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.