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Steak Diane
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| 4 tenderloins | |
| 5 cups | mushrooms, quartered |
| 1/4 cup | shallots, minced |
| 1 teaspoon | red pepper flakes |
| 1 cup | beef broth |
| 2 tablespoons | dijon mustard |
| 1/2 cup | fresh parsley, chopped |
| 1 teaspoon | worcestershire sauce |
| 1 teaspoon | lemon juice |
Sear both sides of steak in olive oil in a large skillet until deep brown ~5 minute per side. Transfer to a plate and tent with foil to keep warm
Saute mushrooms, shallots and pepper flakes in butter. Cook until mushrooms are golden and most of the moisture has evaporated about 5 mintues
Combine broth and dijon mustard, then deglaze pan with the mixture. Reduce heat to medium-low and simmer 5 minutes. Stir in parsley and worcestershire sauce and lemon juice. Simmer until sauce has thickneed, ~1-2 minutes, turning meat a few times to coat
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