This classic restaurant dish is usually served flambéed at the table, however it is equally tasty to make it at home without the show-stopper flames.
- 2 beef tenderloin steaks
- 1/4 cup shallots or onions finely chopped
- 2 Tbsp butter or margarine
- 1/4 cup fresh mushrooms sliced
- 1 Tbsp Dijon grainy mustard
- 1/4 cup cream or milk substitute
- 1 tsp GF Worcestershire sauce
- 1 garlic clove minced
- 1 tsp parsley
- Salt and pepper to taste
- In a large skillet, cook steaks in a bit of oil over medium-high heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F). Remove and keep warm.
- Add the butter to the pan. Once melted add remaining ingredients, scraping pan to dissolve browned bits into the sauce.
- Cook and stir for 4-5 minutes or until onion is tender and sauce thickens as it gets reduced. Spoon over steaks.