Steak Diane

My parents rave about this recipe so a very special lady, it's time to try it out. Still trying to decide if I want to serve it with everyone's favorite mashed sweet potatoes, or maybe some asparagus, and a Caesar salad of course.

South Beach Steak Diane
serves 4
4 (3 oz) beef tenderloin
5 tbsp trans free margarine
1/4 c onion, minced
1/4 c mushrooms, sliced
1/2 tsp garlic, minced
1 tbsp Worcestershire sauce
1 tsp mustard powder
2 tbsp lemon juice
1 tbsp dried parsley
fresh chives to garnish (optional)
salt & pepper

Place each 3 oz piece of tenderloin between wax paper and pound with a mallet until the steak is about 1/2 inch thick.
Pat meat with paper towel to dry; season with salt and pepper.
In a large skillet, melt 3 Tbsp of the margarine and cook meat on medium to high heat for 2 minutes on each side.
Remove the meat from skillet onto a plate and keep warm.
In the same skillet, melt 2 Tbsp of margarine and saute the mushrooms, onion and garlic until veggies are semi-soft.
Add the mustard powder and Worcestershire, mixing well.
Add the meat to skillet and cook until meat is done to your liking.
Remove the meat and keep warm; combine lemon juice and parsley in the skillet and cook until warmed.
Pour sauce over the meat and garnish with chives; serve.