Ingredients:
4 (3 ounce) beef tenderloin, about
5 tablespoons trans free margarine, i use smart balance
1/4 cup onions, minced
1/4 cup mushrooms, sliced
1/2 teaspoon garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
2 tablespoons lemon juice
1 tablespoon dried parsley
fresh chives ( to garnish) (optional)
salt
pepper
Directions:
Place each 3 oz piece of tenderloin between wax paper and pound with a mallet until the steak is about 1/2 inch thick.
Pat meat with paper towel to dry; season with salt and pepper.
In a large skillet, melt 3 Tbsp of the margarine and cook meat on medium to high heat for 2 minutes on each side.
Remove the meat from skillet onto a plate and keep warm.
In the same skillet, melt 2 Tbsp of margarine and saute the mushrooms, onion and garlic until veggies are semi-soft.
Add the mustard powder and Worcestershire, mixing well.
Add the meat to skillet and cook until meat is done to your liking.
Remove the meat and keep warm; combine lemon juice and parsley in the skillet and cook until warmed.
Pour sauce over the meat and garnish with chives; serve.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.