2 lbs. filet of beef
3 tbsp. butter
2 tbsp. oil
1/4 c. brandy or cognac
1/4 c. shallots, minced
1/2 c. parsley
2/3 c. sliced mushrooms
1 tbsp. Worcestershire
2 tbsp. Sauce
1/2 tsp. Dijon mustard
1/4 c. dry Madeira
Salt, freshly ground pepper

Cut beef into thin slices. Heat butter and oil in large skillet. Brown quickly on both sides. Pour brandy over meat; ignite. Let flames burn out; remove meat to platter. Pour off most of butter and oil. Lower heat.

Add to skillet shallots, parsley, mushrooms, Worcestershire, Sauce, mustard, Madeira and salt and pepper to taste. Bring to a boil; simmer 2 minutes. Add beef for a minute or two. Place beef back on platter; pour sauce over.