Ingredients

4 (3 ounce) beef tenderloin, about
5 tablespoons trans free margarine, i use smart balance
1/4 cup onion, minced
1/4 cup mushroom, sliced
1/2 teaspoon garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
2 tablespoons lemon juice
1 tablespoon dried parsley
fresh chives (to garnish) (optional)
salt
pepper

Directions

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.