Recipe(tried): Filet Mignons, we love these steaks

fixed this way: Two recipes follow:

Steak Diane
6 (4 oz )beef tenderloin steaks (1 inch thick)
1 1/2 tsp salt-free lemon-pepper seasoning
Butter-flavored cooking spray
1 tsp margarine
2 tablespoons lemon juice
2 tsp Worcestershire sauce
1 tsp Dijon mustard
Garnish: lemon twists

Sprinkle steaks with lemon-pepper seasoning. Coat a large, nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add steaks, and cook 5 minutes on each side or until desired degree of doneness. tranfer to a platter; keep warm.
Add lemon juice, Worcestershire sauce, and mustard to skillet; bring to a boil, stirring constantly. Pour over steaks. garnish, if desired, and serve immediately. Yield 5 servings.

Pan Broiled Filet Mignons
4 (4oz) beef tenderloin steaks 9 1 inch thick)
3 tablespoons dried green peppercorns
3 tablespoons black peppercorns
1/2 cup dry vermouth
1/2 cup beef broth
1/2 cup brandy

Trim fat from steaks. Firmly press pepercorns into steaks. Place a medium nonstick skillet over medium-high heat until hot. Add steaks; cook 1 minute on each side or until browned.
Cook over medium-low heat 4 minutes on each side or until desired degree of doneness. Place steaks on a serving platter. set aside; keep warm.
Add vermouth and broth to skillet; bring to a boil. Cook 4 minutes or until reduced by half, scraping up brown bits in bottom of pan. Add brandy. Bring to a boil, and cook 4 minutes or until reduced by half. serve steaks with sauce. Yield: 4 servings = 1 steak and 1/4 sauce. from Cooking Light