Chef Nichol's Steak Diane

Directions

Pound steaks between 2 pieces of waxed paper until ¼ inch thick.

Dredge 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 worcestershire sauce; set asside.

In same skillet melt remaining butter.

Add mushrooms and shallots; sauté for 2 minutes.

Add brandy and flame.

Stir in boullion and remaining worcestershire sauce.

Cook and stir until hot.

Return steaks to skillet and reheat for 2 minutes.

Sprinkle with parsley if desired.

If wanted, substitute cubed or individual portions of beff round steaks, pounded.