Ingredients
1 pound Beef tenderloin, cut in 1/2 inch slices
2 tablespoon Unsalted butter
2 tablespoon Minced shallots
2 tablespoon warmed cognac
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced parsley
2 teaspoons worcestershire sauce
2 teaspoons steak sauce
1/4 cup dry sherry
2 teaspoons dijon mustard
Preparation
Pound steaks betwee waxed paper with a meat mallet until 1/4 inch thick. Melt butter in a large heavy skillet over moderate heat and saute shallots 3-4 minutes until pale golden; push to side of skillet.
Raise heat to moderately high, add steaks, and brown 2-3 minutes on a side. Pour cognac over steaks and flame.
Transfer steak to heated platter and sprinkle with salt and pepper. Stir remaining ingredients into skillet drippings and heat, scraping up brown bits, about 1 minute.
