1) Pound steaks between 2 pieces of waxed paper until 1/4 inch thick.

2) Dredge in flour mixed with salt and pepper.

3) In large skillet melt 1 tablespoon butter, add steaks and brown for about 10 minute

on each side; remove to platter.

4) Spread both sides with mustard and sprinkle with 1 tablespoon of Worcestershire

5) In same skillet melt remaining butter; add mushrooms and shallots, saute for 2

minutes.

6) Add brandy and flame.

7) Stir in stock and worcestershire; return steaks and reheat until desired temp.