Ingredients Jump to Instructions ↓

  1. 4 Beef tenderloin steak - (4 to 6)

  2. 2 tablespoons 30ml Flour

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1/8 teaspoon 0.6ml Black pepper

  5. 4 tablespoons 60ml Butter

  6. 1 1/2 tablespoons 22ml Dijon mustard

  7. 2 tablespoons 30ml Worcestershire sauce

  8. 2 cups 474ml Mushrooms - thinly sliced

  9. 2 tablespoons 30ml Minced shallots or onion

  10. 1/4 cup 59ml Brandy

  11. 1/2 cup 31g / 1.1oz Beef bouillon

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Pound steaks between 2 pieces of waxed paper until 1/4 inch thick. Dredge in flour mixed with salt and pepper. In large skillet melt 1 tablespoon butter. Add steaks; brown about 1 minute on each side; remove steaks to a platter. Spread both sides with mustard and sprinkle with 1 teaspoon Worcestershire sauce; set aside. In same skillet melt remaining butter. Add mushrooms and shallots; 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. If wanted, substitute cubed or individual portions of beef round steaks, pounded.


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