With a meat mallet pound the steaks between layers of wax paper to 1/2 inch thickness. Season on both sides with some salt and pepper.
Heat up a skillet on the stove. Add 1-2 tbls butter and a little olive oil. As soon as the butter sizzles, add the steaks. Fry on both sides to desired doneness.
Remove the steaks when done and keep warm. Add a little more butter to the pan, and saute the shallots for about a minute or two. Toss in worcestershire sauce, mustard, and lemon juice with the pan juices. Raise the heat a little and cook until the juices are blended and a little syrupy. Pour over the steaks and serve.