Small tenderloin, sliced 1/4 inch
1/4 inch thick butter
Worcestershire steak sauce (A-1 for example)
sherry
Madeira wine
Cognac
Chopped shallots
Parsley
Garlic
Salt
Coarsely ground pepper

In large skillet combine butter, garlic salt and pepper. Add thin filets and sear on both sides briefly. In a small saucepan combine one cup of steak sauce, Worcestershire, 1/4 cup of chopped shallots, chopped parsley, 1/8 to 1/4 cup of sherry or Madeira wine. Heat until bubbly and pour onto meat. Heat thoroughly, turning meat frequently. Heat 1/4 cup cognac, remove meat from fire, pour cognac over meat, light and serve. Especially good served with twice baking potatoes and herb broiled tomatoes. Serves 4.