- Filet mignon, butteredflied
- 1 cube beef bouillon
- 1/3 C boiling water
- 1 t. Dijon
- 1 t. cornstarch
- 1 T butter
- 1 T oil
- 2 T chopped green onions
- 1 T parsley
- Worcestershire sauce
- Lemon juice
Sprinkle steaks with pepper; cover & refrigerate.
Dissolve bouillon cube in boiling water. Add mustard & cornstarch, stirring until blended.
Heat skillet over med. hi heat. Add butter & oil. Saute steaks for 1 min. & turn & saute another min.
Transfer steaks to plate & set aside.
Add chopped onion & parsley to skillet. Saute for several seconds. Stir in bouillon mixture. Stir til sauce boils & thickens. Add 2-3 shakes of Worcestershire sauce & 2 squirts of lemon juice.
Return steaks to skillet & turn to coat.