2 fillets
4 tbsp. butter
1/4 c. brandy
Salt and pepper
1 tsp. minced parsley
2 tbsp. Madeira
1 tbsp. Worcestershire
1 tsp. Dijon

Pound fillet until 1/3 inch thick. In large skillet melt 2 1/2 tablespoons butter. Saute 1 fillet over medium heat 30 seconds on each side. Remove from pan and repeat with second fillet. Return fillets to pan and pour brandy over them. Ignite and let burn out. Remove steaks to warm platter. Whisk Madeira, Worcestershire, salt and pepper in and heat to simmering. Cook for 1 minute. Remove from heat and swirl in 1 1/2 tablespoons butter. Dip fillet in sauce and sprinkle with parsley to serve.