Steak Diane

• 4-6 1/2 inch slices of filet Mignon or tenderloin, cut from the large end (have the butcher do it)
• 1 TBSP butter
• 2 TBSP minced shallots
• 2 TBSP warmed Cognac
• 1/2 TSP salt
• 1/8 TSP pepper
• 1 TBSP minced parsley
• 1 TBSP minced chives
• 2 TSP Worcester sauce
• 2 TSP A-1 steak sauce
• 1/4 cup dry Sherry
• 1 TBSP dijon mustard

1. Melt butter in large heavy skillet over moderate heat and saute shallots 3-4 minutes until pale golden; push to side of skillet. Raise heat to medium high, add steaks and brown about 1 minute per side (you only want to sear them). Turn heat to low; add cognac and flame. Transfer steaks to heated platter and keep warm.
2. Stir remaining ingredients into skillet drippings and heat, scraping up browned bits until slightly thickened. Pour in gathered juices from the steak (if any)and continue to boil until thickened.
3. Place steak slices on warmed plate and pour sauce over.

filet, butter, shallots, cognac, salt, pepper, parsley, chives, worcester sauce, steak sauce, sherry, mustard

Taken from www.epicurious.com/recipes/member/views/steak-diane-1251030 (may not work)