Pair this lighter version of the old favorite with a glass of dry red wine, such as Brys Estate Vineyard & Winery’s Cab/Merlot blend.
1 tablespoon butter, melted
2 tablespoons low-sodium Worcestershire sauce
¼ pound fresh mushrooms, sliced
1 cup onion or shallots, chopped
Four 4-ounce beef tenderloin steaks, 1 inch thick
¼ cup Dijon mustard, divided
¼ cup brandy
1. In a large nonstick skillet, combine butter and Worcestershire sauce. Place over medium heat until hot. Add mushrooms and onions (or shallots); saute until tender.
2. Place steaks between two sheets of heavy-duty plastic wrap, or inside a gallon-size zip-close bag, and flatten to ¼-inch thickness using a meat mallet or rolling pin.
3. Spread 1 ½ 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 ½ teaspoons mustard on top side of each steak, turn, and cook second side of steak for 3 to 4 minutes or to desired degree of doneness.
4. 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.