|Beef tenderloin||6 Ounce|
|Ground black pepper||1⁄8 Teaspoon|
|Butter||4 Tablespoon (Divided)|
|Dijon mustard||1 1⁄2 Tablespoon|
|Worcestershire sauce||2 Teaspoon (Divided)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Minced shallots/Onion||2 Tablespoon|
|Brandy||1⁄4 Cup (4 tbs)|
|Beef broth||1 Cup (16 tbs)|
Pound steaks between 2 pieces of waxed paper until 1/4-inch thick. Dredge steaks 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 Lea & Perrins®; set aside.
In same skillet melt remaining butter. Add mushrooms and shallots; sauté for 2 minutes. Add brandy and flame. Stir in broth and remaining Lea & Perrins®. Cook and stir until hot.
Return steaks to skillet and reheat for 2 minutes.
Sprinkle with parsley, if desired. Yield: 4 portions or substitute cubed or individual portions of beef round steaks, pounded.
Serving size: Complete recipe
Calories 1027 Calories from Fat 558
% Daily Value*
Total Fat 63 g97.2%
Saturated Fat 35.4 g177%
Trans Fat 0 g
Cholesterol 243 mg81%
Sodium 1956.1 mg81.5%
Total Carbohydrates 32 g10.8%
Dietary Fiber 1.8 g7.1%
Sugars 1.3 g
Protein 47 g93.1%
Vitamin A 37.3% Vitamin C 6.4%
Calcium 9.9% Iron 31.2%
*Based on a 2000 Calorie diet