Steak Diane
rec.food.cooking/Dave Jerzycki

…a recipe with many variations

Filet mignons (depends upon the number of people, I use 1 (6-8 oz) steak for each individual. 12-16 oz for the wife 8-) )
salt and freshly ground pepper
2-4 tbsp of butter
olive oil
1 tsp Dijon mustard, (or any other coarsely grained mustard.)
4 tbsp shallots
a "shot" of Worcestershire sauce (2-4 tbsp?, depends upon your taste)
2 tbsp fresh lemon juice.

With a meat mallet pound the steaks between layers of wax paper to 1/4-1/2 inch thick. Season on both sides with some salt and pepper. Sometimes I like to use a little garlic powder as well. Heat up a skillet on the stove. Add 1-2 tbsp butter and a little olive oil. As soon as the butter sizzles, add the steaks. Fry on both sides to desired doneness. (Note, never add more than two steaks to the skillet or overcrowd the steaks. It will cause the steaks to simmer and not saute'.) Remove the steaks when done and keep warm. Add a little more butter to the pan, and saute the shallots for about a minute or two. Toss some Worcestershire sauce and lemon juice into the pan juices. Raise the heat a little and cook until the juices are blended and a little syrupy. Add back the steaks and coat all over with the sauce.