<http://schema.org/recipeInstructions>
" 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 stick), 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5226/celebration-filet-mignon-1955/?src=shelter_footer>