Shared by Eileen Brys, Brys Estate
Pair with Brys Estate Cab/Merlot
~~ Eileen shares this is a lighter version of the old favorite!
Ingredients:
1 tablespoon butter, melted
2 tablespoons low-sodium Worcestershire sauce
1/4 pound fresh mushrooms, sliced
1 cup chopped onion or shallots
4 (4-ounce) beef tenderloin steaks (1 inch thick)
1/4 cup Dijon mustard, divided
1/4 cup brandy
Combine butter and Worcestershire sauce in a large nonstick skillet. Place over medium heat until hot. Add mushrooms and onions; saute' until tender. Place steaks between two sheets of heavy-duty plastic wrap or inside a gallon size Zip-Loc bag, and flatten to 1/4 inch 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 heated platter. Spoon mushroom mixture over steaks.
Yield:Â 4 servings (about 244 calories per serving.)
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