1/4 pound medium-size mushrooms
1 large or 2 medium-size tomatoes
Margarine or butter
1 large onion, cut into 3/4-inch-thick slices
4 beef tenderloin steaks (filet mignon), each 1 inch thick
3 tablespoons prepared mustard
2 tablespoons capers, drained
Watercress sprigs for garnish
If you like, with small sharp knife, flute mushrooms. Set fluted mushrooms aside.
Cut 4 thick center slices from tomatoes; reserve any leftover tomatoes to use in salad another day. In 10-inch skillet over medium heat, in 1 teaspoon hot margarine or butter, cook tomato slices until heated through. With pancake turner, remove tomato slices to warm large platter.
Meanwhile, in 12-inch skillet over medium heat, in 2 tablespoons hot margarine or butter (1/4 sticks), cook onion until tender, stirring occasionally. With slotted spoon, remove onion to bowl. In oil remaining in skillet, over medium-high heat, cook mushrooms and tenderloin steaks 7 to 10 minutes for medium-rare or until of desired doneness, turning steaks once and stirring mushrooms occasionally. Remove steaks and mushrooms to platter, placing 1 steak on each tomato slice; keep warm.
Into drippings remaining in skillet, stir mustard, capers, and 3/4 cup water; over medium heat, cook, stirring constantly, until mixture thickens slightly and boils. Return onion to skillet; heat through. Pour mustard sauce over and around steaks on platter. Garnish platter with watercress sprigs.
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