Steak Diane

4 filets mignons
3/4 c. minced shallots
1/2 c. minced parsley
1/2 c. dry sherry
4 tsp. Dijon-style mustard
2 Tbsp. + 2 tsp. steak sauce
4 tsp. Worcestershire sauce
1/4 c. cognac or brandy
1/4 c. minced chives

Pan-fry your filets mignons to the desired degree of doneness. Remove steaks from pan and cover with aluminum foil on a plate to keep warm. Do not clean or rinse the fry pan. Combine all ingredients except chives in pan used to cook steaks in and boil 3 minutes, scraping sides and bottom of pan for brown bits. Taste and adjust seasonings for personal preference. Stir in chives and pour sauce over steaks. Serve immediately. Makes enough sauce for 4 steaks.

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