Less-Butter Steak Diane

Ingredients

• 0.5 cup beef broth 
• 1 pound beef tenderloin trimmed
• 1 tablespoon butter 
• 0.5 cup cooking wine dry red
• 2 teaspoons flour all-purpose
• 2 teaspoons parsley fresh chopped
• 3 cloves garlic crushed
• 1 pinch ground pepper black to taste
• 3 teaspoons juice of lemon fresh
• 1.5 cups mushrooms sliced
• 0.3 teaspoon salt to taste
• 0.3 cup shallots finely chopped
• 3 teaspoons worcestershire sauce 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Pour the beef broth and wine into a large skillet, and stir in the mushrooms, shallot, garlic, lemon juice, and Worcestershire sauce. Simmer over medium heat , stirring frequently, until the mushrooms reduce in size, about 20 minutes. Season to taste with salt and pepper.
2. Skim off 2 tablespoons liquid from the mushroom mixture, and pour into a small bowl.
3. Whisk in the flour and blend to make a smooth paste. Stir the flour mixture into the mushroom mixture. Cook and stir as sauce thickens. Repeat as desired , adding small amounts of more flour to make a thicker sauce. Stir in the parsley.
4. Pour the sauce into a pan, and keep warm until needed.
5. Using the same skillet, melt the butter over medium heat.
6. Place the tenderloin in the skillet, and cook over medium-high heat, turning once, until desired degree of doneness.
7. Serve with mushroom sauce.