Steak Diane

6 8oz filets
½ teaspoon salt
3 Tablespoons butter
2 teaspoons Worcestershire sauce
2 Tablespoons shallots
½ cup beef bouillon
2 Tablespoons flour
1/8 teaspoon pepper
1 ½ tablesppon mustard
2 cups mushrooms
¼ cup cognac
Pound steaks ¼” thick. Dredge with mixed flour, salt and pepper. In a large skillet melt 1 tablespoon butter. Brown steaks-1 minute or so on each side. Spread both side with mustard and sprinkle with Worcestershire sauce. Set aside. Melt remaining butter in skillet and add mushrooms and shallots. Sauté 2 minutes. Add cognac and flame. Stir in bouillon and remaining Worcestershire. Stir till hot. Return steaks to skillet and reheat 2 minutes. Sprinkle with parsley.

This is a recipe from Sue Woods. It includes the following note, “Sue- I always double the amount of sauce & mushrooms mixture. It’s a little dry otherwise. Also-I just spread both sides with Dijon mustard and sprinkle with Worcestershire-I don’t measure it. I don’t always make the filets ¼” thickIt just depends on the filet. Enjoy!”