Ingredients

1. 2 beef top sirloin, eye of round or tenderloin steaks (6 ounces each)
2. 1/2 teaspoon salt, divided
3. 1/2 teaspoon pepper, divided
4. 1 tablespoon olive oil
5. 2 tablespoons white wine or chicken broth
6. 1/2 pound fresh mushrooms, sliced
7. 3 tablespoons chopped green onions
8. 1 to 2 tablespoons butter
9. 1 tablespoon Worcestershire sauce
10. 1 teaspoon Dijon mustard

Directions

1. Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook steaks in oil over medium-high heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
2. Add wine or broth to skillet. Stir in the mushrooms, onions, butter, Worcestershire sauce, mustard, remaining salt if desired and remaining pepper. Bring to a boil; cook and stir for 4-5 minutes or until mushrooms are tender. Serve over steaks. Yield: 2 servings.
3. Adjust accordingly for more servings