I made this recipe for Steak Diane a while back and it turned out so good. Now that Joe and I are (fairly) over being sick, I think I will do this with the two steaks we have in the freezer. The only thing I did not have last time was mushrooms, so I left them out. I think I will add them this time although it was good without them.
STEAK DIANE WITH CREMINI MUSHROOMS
2 beef tenderloin steaks (4 ounces each), cut 3/4 inch thick
1/4 teaspoon black pepper
1/3 cup sliced shallots or chopped onion
4 ounces cremini or white button mushrooms, sliced
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1. Lightly coat large nonstick skillet
with cooking spray, heat over medium-high heat. Add steaks; sprinkle
with pepper. Sear steaks 3 minutes per side for medium-rare or to
desired doneness. Transfer steaks to plate; set aside.
2. Spray same skillet with cooking
spray (I also added 1 tablespoon of butter); place over medium heat.
Add shallots; cook 2 minutes. Add mushrooms; cook 3 minutes, stirring
frequently. Add Worcestershire sauce and mustard; cook 1 minute,
3. Return steaks and any accumulated
juices to skillet; heat through, turning once. Transfer steaks to
serving plates; top with mushroom mixture.
Makes 2 servings.