The most economical way to serve filet mignon is to purchase the whole beef tenderloin and carve it yourself, but what do you do with the flat end pieces? Here's an easy recipe that tastes great and is quick to prepare. Serve on a bed of egg noodles or rice.
Heat the oil in a large skillet to medium. Sprinkle the tenderloin pieces with the steak spice and then saute them until almost all the pink is gone. Remove from pan and set aside.
Add the sliced mushrooms and scallions to the skillet and saute until the mushrooms begin to turn brown. remove from pan and set aside with the beef.
Add the beer and Worcestershire to the skillet. Add the flour to the cold water and stir until all lumps are gone. Pour into the skillet with the beer and heat until the gravy thickens stirring constantly. Add the beef and mushrooms to the pan and heat for another 2 minutes. Serve hot on a bed of rice or egg noodles.
Recipe adapted from jerseygirlcooks.com