2 beef tenderloin steaks (1 inch thick and 6 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon lemon juice
1-1/2 teaspoons Worcestershire sauce
1 tablespoon minced chives
1 tablespoon minced fresh parsley
In a skillet, saute onion and garlic in 1 tablespoon butter and mustard until tender. Rub both sides of steaks with salt and pepper; add to skillet. Cook 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm.
Add lemon juice, Worcestershire sauce, chives and remaining butter to the skillet; cook and stir over medium heat 2 minutes. Pour over steaks. Sprinkle with parsley.