Steak Diane

• 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

1. 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.
2. Raise heat to moderately high, add steaks, and brown 2-3 minutes on a side. Pour cognac over steaks and flame.
3. 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.

tenderloin, butter, shallots, cognac, salt, pepper, parsley, worcestershire sauce, steak sauce, sherry, mustard

Taken from www.epicurious.com/recipes/member/views/steak-diane-587fc411051b161638d26cdc (may not work)