Steak Diane - cooking recipe

Ingredients

4 steaks, fillets - 3/4-inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter (divided)
2 teaspoons Dijon mustard
1 tablespoon shallot, minced
2 garlic cloves, crushed
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon fresh chives, minced
1 tablespoon fresh parsley, minced

Preparation

Salt and pepper both sides of the steaks.
Melt 1 tablespoon of butter in a large heavy skillet. Once up to temperature add mustard and shallots and saute over medium heat for 1 minute.
Melt 2 tablespoons butter in the skillet and cook the steaks over high heat for 1 minute to seal the steaks, turning only once. Cook a further 1-4 minutes on each side depending how you like your steak cooked (2 minutes for Medium Rare) Remove meat to serving platter and keep warm.
To the pan drippings add 1 tablespoon butter, lemon juice, Worcestershire sauce and chives; cook for 1 minute. At this time if you so wish canned mushrooms can be added. A option for a splash of brandy at this time is used in many recipes, however I find that it really does not add to the flavor.
Add steaks back to the pan for 1 minute to add heat to the steaks.
Serve steaks with the sauce on top and sprinkle the chopped parsley over the top.
Serve immediately.