Chef Nichol's Steak Diane

• 170 gr beef tenderloin steak
• 170 gr mushrooms
• 120 gr beef boullion
• 55 gr butter
• 55 gr brandy
• 30 ml worcestershire sauce
• 22 ml dijon mustard
• 16 gr flour
• 16 gr shallots (minced)
• 1 gr salt