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.