1 T margarine (your choice)
2 T LS Worcestershire sauce
3/4 pound fresh mushrooms, sliced
1 c chopped onion
4 (4-ounce) beef tenderloin steaks (1 inch thick)
1/4 c Dijon mustard, divided
1/4 cup brandy (optional)

Combine margarine and W. sauce in a large nonstick skillet; place over medium heat until hot. Add mushrooms and onions, and saute' until tender.
Place steaks between 2 sheets of HD plastic wrap or in a ziplock FREEZER bag and using a meat mallet or rolling pin or small sauce pan, flatten to 1/4 inch thickness. Spread 1 1/2 tsp mustard on one side of each steak.
Move mushroom mixture to one side of skillet: add steaks, mustard side down. Cook steaks 3-4 minutes over medium heat. Stir mushroom mixture occasionally. Spread 1 1/2 tsp mustard on top side of each steak; turn and cook 3-4 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. *Omit this step as it is optional and go on. Remove steaks to heated platter; spoon mushroom mixture over steaks. Yield 4 servings (aobut 244 calories per serving)

Vitals:
25.9 Protein
10.7 Fat
9.8 Carbs
70 Cholest.
4.4 Iron
567 Sodium
23 Calcium