2 tbsp. butter
1 tbsp. olive oil
Salt and freshly ground pepper
4 fillets, 3/4 inch thick
3 tbsp. brandy
3/4 c. beef broth
1 1/2 tbsp. tomato paste
1/4 c. Madeira wine
1 tsp. cornstarch
Saute in 1 tbsp. butter, 2 tbsp. freshly minced parsley and 1/2 lb. mushroom caps

Melt butter in olive oil. Press fillets to 1/2 inch thickness. Salt and pepper. Add to pan and cook 3 minutes per side to brown. Remove meat and keep warm. Increase heat to high and pour in brandy. Ignite: when flame stops, add beef broth and tomato paste. Bring to boil. Mix Madeira with cornstarch and add to pan to thicken. Add mushroom/parsley mixture. Return meat to pan and warm for several minutes. Serve.