2 lb. filet of beef
3 tbsp. butter
2 tbsp. oil
1/4 cup brandy or cognac
1/4 cup shallots, minced
1/2 cup parsley
2/3 cup sliced fresh mushrooms
1 tbsp. Worcestershire sauce
2 tbsp. steak sauce (A1)
1/2 tsp. Dijon mustard
1/4 cup dry Madeira wine
salt and freshly ground pepper, to taste

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, steak 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 from pan over steak.