Ingredients
| 2 (6 oz. each) | filet mignons, thawed | | 1/8 tsp. | salt | | 1/8 tsp. | freshly ground pepper | | 2 tbsp. | butter | | 1 tsp. | Dijon-style mustard | | 2 tbsp. | shallots, minced | | 1 tbsp. | butter | | 1 tbsp. | lemon juice | | 1-1/2 tsp. | Worcestershire sauce | | 1 tbsp. | fresh chives, minced | | 1 tsp. | brandy | | 1 tbsp. | fresh parsley, minced |
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Instructions
Season both sides of steak with salt and pepper. Melt butter in a heavy skillet; add mustard and shallots. Sauté over medium heat 1 minute. Add steaks and cook approximately 4 minutes on each side for medium-rare. Remove steaks to serving plate and keep warm. Add into pan drippings, 1 Tbsp. butter, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes. Add brandy; pour sauce over steaks. Sprinkle parsley over the top.
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