Courtesy of Brys Estate Vineyards
This is a lighter version of the old favorite!
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; sauté 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.
Serves: 4 (about 244 calories per serving.)
Brys Estate Cab/Merlot