4 (3/4 inch thick) beef filet mignon steaks
1 stick butter
4 tbsp. Worcestershire sauce
1 tbsp. A-1 sauce
1 tsp. lemon juice
2 minced shallots
2 tbsp. dry red wine
4 tbsp. minced parsley
1 tbsp. brandy
Salt and pepper to taste
Tabasco sauce

Melt butter in a large skillet, or chafing dish; add shallots and saute until just transparent. Stir in the lemon juice, Worcestershire and A-1 sauces and the red wine. Heat mixture until bubbling hot and stir in 3 or 4 dashes of Tabasco sauce.

Salt and pepper, to taste, the steaks and place them into the hot butter/sauce mixture. Cook 3 minutes, turn and cook an additional 2 to 3 minutes or desired doneness. Remove steaks to individual serving plates.

Stir the brandy and parsley into the butter/sauce mixture and cook until the parsley just begins to wilt. Spoon mixture over the steaks and serve immediately.