Mustard steaks

1 1/2  pounds        filet mignon (tenderloin)
   2      tablespoons   butter
     1/4  pound         mushrooms
   3      tablespoons   Dijon style mustard
   4      tablespoons   vodka
     1/2  cup           fresh cream
                        salt and fresh ground pepper
   1                    shallot -- finely diced

Divide beef into 2 steaks. Season steaks with pepper. Cook steaks in hot
butter, 2 mins on each side, or more depending on desired doneness. Season
with salt. Remove steaks to a warm plate. Add 1T. butter to pan. Add
shallots and mushrooms and cook until all liquid has evaporated. deglaze
pan with vodka. Cook 1 min. Stir in mustard cook 1 min. Stir in cream.
Check seasonings.* Quickly reheat steaks. Serve with rosti potatoes or rice.

Miriam Podcameni Posvolsky Rio de Janeiro, Brazil
All of the above freeze well