Serves: 2
Total Calories: 189

2 beef tenderloin steaks fillets (5 to 6-oz each)
1 tablespoon flour
dash salt (optional)
Fresh ground pepper
1/4 cup low-calorie margarine
1 teaspoon Dijon style mustard
6 large mushrooms, sliced
2 medium scallion, sliced
2 teaspoons Worcestershire sauce
1/4 cup cognac
1/2 cup low-sodium beef broth
2 tablespoons chopped parsley

1. Pound steak with a meat mallet, then coat with a mixture of flour, salt, and pepper. In a large skillet, melt 1 tablespoon of the margarine over medium heat.

2. Brown meat quickly, about 1 minute on each side transfer meat to a platter. Spread meat on both sides with mustard set aside.

3. Melt remaining margarine in the skillet and sauté the mushrooms and scallions over medium heat. Add the Worcestershire sauce and cognac and ignite with a long match. Let the flames subside, then add beef broth.

4. Return the steaks to the skillet cook until desired doneness, turning only once. Remove from heat, transfer to a platter, garnish with parsley, and serve.

EXCHANGES
1/2 Starch
5 Medium-Fat Meat

NUTRITION FACTS
Calories 415
Calories from Fat 234
Total Fat 26 grams
Saturated Fat 8 grams
Cholesterol 91 milligrams
Sodium 346 milligrams
Total Carbohydrate 9 grams
Dietary Fiber 1 gram
Sugars 3 grams
Protein 32 grams

Nutritional Facts:

Serves: 2
Total Calories: 189
Calories from Fat: 80

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