2 tbsp. butter
2 (1 1/4 inch thick) tenderloin steaks
2 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
Pepper
1/4 c. brandy
1/2 c. cream

Melt butter in heavy skillet over medium high heat. Add steak - cook for 4 minutes per side for rare. Add mustard and Worcestershire sauce. Season with pepper. Stir to combine. Remove pan from heat. Add brandy. Return to heat. Transfer steak to plates.

Add cream to skillet and boil until reduced to thin sauce, about 2 minutes. Pour over steak and serve. Serves 2.